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Pineapple Chicken Thighs Recipe

The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.—LaVonne Hegland, St. Michael, Minnesota

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Pineapple Chicken Thighs Recipe

Prep: 10 min. Bake: 40 min.

Yield: 8 Servings

10 40 50

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

Directions

Place the chicken in a 13-in. x 9-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 meat thermometer reads 185°, basting occasionally. Yield: 8 servings.

Originally published as Pineapple Chicken Thighs in Country Woman September/October 2004, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pineapple Chicken Thighs

Pineapple Chicken Thighs

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Reviewed on Nov. 14, 2012 by Potroast911

These ingredients were fantastic with the chicken, with the exception of the vinegar. I didn't enjoy the tang, and it overpowered the pineapples flavor. Next time I will cut the amount in half at least, maybe by 3/4's.

Reviewed on Sep. 24, 2012 by acerjan1

These were great. First I had a pk of 10 and there was plenty of sauce for the extra 2, no problem. For the sugar I used the granulated no calorie sweetener because I am diabetic. Instead of the 2 different measurements of corn starch I just used 3 Tablespoons and I used the regular soya sauce. Instead of basting them, I just flipped over the thighs, and I also cooked them another half hour just in case. These were great, I will definitely make these again!

Reviewed on Jul. 27, 2012 by KAM-PA

This one's a keeper!! Really tasty and very easy, I made mine in the crockpot and used boneless thighs since they were on sale this week. Served over rice, can't be any easier for a tasty meal. I did use a little more cornstarch towards the end only because we like a thicker sauce. The sauce had a great flavor!

Reviewed on Mar. 15, 2011 by Yeg

The sauce was fantastic and it was perfect with the dark meat of chicken thighs...I love pineapple but can't get used to it warm! Next time I may just use the juice and set the pineapple aside in serving dishes.

Reviewed on Sep. 22, 2010 by tedibear

Makes a wonderful sweet and sour sauce to serve over rice. Very good.

Reviewed on Jul. 27, 2010 by JCRehfeldt

YUM! YUM! my 3,5,&7 year old Loved this recipe. We made rice with it and the tangy gravy went excellent. Add some veggies and you'll have a perfect sweet meal.