THE BEST BAKED PINEAPPLE CHICKEN THIGH MARINADE
The Best Pineapple Soy Chicken Thigh Marinade
Provided by Love Keil
Categories Chicken Recipe Dinner
Time 55m
Number Of Ingredients 9
Steps:
- In a mixing bowl combine pineapple juice, 1 1/2 tablespoon fresh ginger, 1 1/2 tablespoon soy sauce, 3-5 garlic cloves, 2 tablespoon sesame oil, 1 tablespoon light brown sugar, 1 teaspoon Kosher salt + black pepper, to taste. Mix with a spoon. Reserve 1/2 cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours.
- Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour 1/2 reserved sauce over the chicken thighs, rechurn back to the oven bake for 15 more minutes or until chicken thighs are cooked. Broil on high for 5 minutes.
- Garnish with sliced green onion. Enjoy!
PINEAPPLE-GLAZED CHICKEN THIGHS
These juicy chicken thighs taste so rich and delicious with a sweet pineapple-maple glaze. I love that I can reach in my pantry for ingredients and end up with this impressive weeknight meal. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.
Nutrition Facts : Calories 328 calories, Fat 14g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 571mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
BAKED PINEAPPLE CHICKEN THIGHS
My family asks me to make these Pineapple Chicken Thighs all the time, and I know your family will love them too!
Provided by Aubrey
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, stir together the pineapple tidbits, 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 over medium heat. Then add the oil, onion, and chicken thighs once the skillet is hot.
- Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. (see note)
- Pour the pineapple sauce over the chicken thighs. Then bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and thickened.
- Remove the skillet from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.
- Serve warm with chopped green onions and parsley on top, if desired.
Nutrition Facts : ServingSize 2 thighs, Calories 507 kcal, Carbohydrate 35 g, Protein 46 g, Fat 20 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 216 mg, Sodium 751 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 14 g
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
SLOW COOKER PINEAPPLE CHICKEN
Easy and delicious pineapple chicken. My family loves this recipe. Great served over rice. Add 3 to 4 tablespoons of your favorite ginger-carrot salad dressing for extra tang and flavor.
Provided by UndercoverWalrus
Categories Meat and Poultry Recipes Chicken
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
- Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
- Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
- Cook on Low for 4 hours.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 62.2 g, Cholesterol 64 mg, Fat 11.7 g, Fiber 1.7 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 1949 mg, Sugar 33.8 g
EASY PINEAPPLE-GLAZED CHICKEN
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
- In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
- Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
- Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
- To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
- Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.
RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE
This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
- Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
- Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
- Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
- Serve chicken and pineapple coated with pan drippings, with lemon wedges.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams
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