Pineapple Korean Chicken Thighs Recipes

PINEAPPLE CHICKEN THIGHS

Pineapple Chicken Thighs image

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

Ingredients

8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup reduced-sodium soy sauce
1/4 cup white vinegar

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.

TERIYAKI-PINEAPPLE CHICKEN THIGHS

Teriyaki-Pineapple Chicken Thighs image

I came up with recipe when Mark wanted sauced chicken that wasn't "barbecue." Teriyaki sauce combined with crushed pineapple seemed to make a perfect pair, especially on chicken thighs.

Provided by doahbob

Categories Chicken Thigh & Leg

Time 55m

Yield 4-10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup teriyaki sauce
3 tablespoons parsley
2 teaspoons ground ginger
1/3 cup brown sugar
1 pinch salt
1 pinch pepper
1 cup crushed pineapple
8 chicken thighs, bone-in and skin-on (2 per person)
salt
pepper
garlic powder
1 (3 ounce) can unsweetened pineapple juice

Steps:

Preheat your oven to 450 degrees Fahrenheit.
Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
Pour pineapple juice in the roaster and cover tightly with foil.
Place roaster in the oven and cook for 30 minutes.
Chop the parsley.
In a small sauce pan, stir all of the sauce ingredients together over medium heat.
Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
Check chicken for doneness with a meat thermometer.
Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
Brush sauce generously on the chicken. Return pan to oven.
Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
Remove the roaster from the oven. Serve with desired sides.

Nutrition Facts : Calories 583.2, Fat 28.8, SaturatedFat 8.1, Cholesterol 157.9, Sodium 2949.4, Carbohydrate 42.5, Fiber 0.8, Sugar 39.1, Protein 37.3

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