Hawaiian Chicken Thighs

I am always looking for new and creative dishes that make dinnertime quick, easy and delicious.  This recipe is a winner in that category!  You can use canned pineapple chunks, but I like to use Member's Mark Pineapple Spears.

2 (20 oz) cans of pineapple chunks or 2 pineapple spears cut into chunks

1/2 cup soy sauce

1/4 cup brown sugar

1 clove of garlic, minced

1/8 tsp ginger

4 bone-in skin-on chicken thighs

2 Tbsp olive oil

2 cups hot cooked long-grain white rice, cooked

2 green onions, sliced

Fresh parsley, for garnish

Drain the pineapple, reserving 1/2 cup of the juice.  In a gallon zip lock plastic bag, add the juice, soy sauce, brown sugar, garlic, ginger, and chicken.  Seal the bag and turn to coat the thighs.  Refrigerate for at least 30 minutes.

In a large skillet, heat oil over medium heat.  Reserve 1/2 cup of the marinade -- discard the rest.  Add chicken skin side down to skillet.  Cook until the skin is crispy (usually about 5 -6 minutes).  Turn chicken over; continue cooking until temp reaches 165 degrees, 8 - 10 minutes.  Transfer to a plate and cover to keep warm.  

Stir pineapple chunks and reserved marinade into skillet.  Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Return chicken to skillet and stir to coat.  Serve with hot rice and garnish with parsley.  

Enjoy!!