- 8 bone-in chicken thighs (6 ounces each), skin removed
- 1/2 cup sugar
- 7-1/2 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
- 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 juices run clear and sauce is thickened, basting occasionally. Yield: 8 servings.
Reviews forPineapple Chicken Thighs
"Very easy and delicious! I added cut up red,orange ,yellow peppers, small onion ,celery and a few mushrooms to the dish just before adding the sauce. Took about 10 extra minutes but turned out great. Love one dish dinners not counting the rice pot of course!"
"Since I was only cooking two chicken thigh for hubby and myself, I found a recipe divider and the portions for the sauce worked when they were divided down to 1/4. I cut down the first cook time to 10 min, then added the sauce and another 12 minutes later pulled it out and let it set while the rice cooked! I'm surprised that chicken this simple can be that good... and that easy. Served with jasmine rice cooked in chicken broth with a little salt with bell peppers and fresh cilantro just in the last minute of cooking the rice. Perfect weeknight dinner."
"easy to make and very good."
"Really flavorful dish and super easy to make! The only changes I made were to use crushed pineapple and apple cider vinegar for the sauce, which was amazing when served over rice."
"My track record with chicken isn't great but this recipe redeemed me. My boys both ate two pieces of chicken even though they're not chicken fans, saying how moist and flavorful it was. I served it with rice and they took seconds of that too! I cooked this as directed except I had to add extra time. I pulled it out before 185 degrees. That sounds like drysville to me."
"Since it was going to be a long day, I tried making this dish in the crock pot like another reviewer did. DO NOT DO IT. The flavors of the sauce (which I tasted before it went in the crock pot) were delicious. The crock pot cooking watered it down. Next time, I'll pop it in the oven as written."
"Didn't expect this dish to be such a big hit! As a Taste Of Home volunteer food editor I love dishes that are quick to assemble and pack a big taste. This delivered! Spent $3.50 on chicken thighs and used pantry items for a great tasting recipe that the family loved. Next time may cut back on sugar to give it a little more 'tang' but every bit of chicken and the plentiful sauce was eaten. Can't wait to make again."
"Holy Moly, I was looking for a quick dish to do with thighs that needed to be cooked today. Came across this one, however, I would not have gave a second look to pineapple on my chicken. Saw the 5 stars, read the ingredients, decided to do this and WOW was I surprised at the outcome. YUM. We were savoring every bite. Served with rice cooked in chicken broth and parsley with a veg. Thanks for a new experience. Also, did use crushed pineapple too."
"My husband and I both thought the dish was superb. The only change I made was the use of crushed pineapple instead of chunks, as suggested by Kbolinsky. Thank you for sharing your wonderful creation!"