Oven Baked Pineapple Chicken Thighs

When my older sis was in high school home economics class, she brought home a couple of soon to be favorite recipes. The ink on my old recipe card has faded in several important places, so I often head out for online recipe reassurance. Monday was one of those days. Lucky me, found a baked version, without breading. I lengthened the baking time, because I like fall off the bone chicken thighs. Enjoy, Love, K

Oven Baked Pineapple Chicken Thighs

(slightly altered from Real House Moms)

--Ingredients

8 ounces pineapple (crushed or tidbits) (1 can)

1/2 cup chicken stock

1 tablespoons soy sauce

1 tablespoons sesame oil

1 tablespoons brown sugar

2 tablespoons cornstarch

1 teaspoon garlic powder

1 tablespoon olive oil

1/2 small yellow onion peeled and diced

I red pepper chopped

I smallish carrot diced

4-6 (depending on size) boneless skinless chicken thighs

Salt and pepper to taste

Fresh parsley chopped, for garnish

Green onions thinly sliced, for garnish

Instructions

Preheat oven to 400 degrees F.

In a large bowl, stir together the pineapple, chicken stock, soy sauce, sesame oil, brown sugar, cornstarch, and garlic powder until well combined. Set aside.

Season both sides of the chicken thighs with salt and pepper.

Place an ovenproof skillet or dutch oven over medium heat. Then add the oil. Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. 

Remove chicken thighs. Deglaze pan with vermouth, if needed. 

Add more oil (if needed). Add onion, red pepper, carrot. Cook and stir, until onion is transparent, And return chicken thighs to pan.

Pour the pineapple sauce over the chicken thighs. 

Then bake for 45-35 minutes, or until chicken is cooked through and sauce is bubbly and thickened.

Remove the skillet/dutch oven from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.

Serve warm with rice. Add chopped green onions and parsley on top, if desired.

Notes

If you don’t have an ovenproof skillet, transfer the chicken and onions to a baking dish before pouring the sauce on top. Then bake as directed.