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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
Pineapple-Glazed Chicken Thighs
Pineapple-Glazed Chicken Thighs Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 4 boneless skinless chicken thighs
  • 3/4 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • Hot cooked brown rice

Directions

  • 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
1 chicken thigh with 1/4 cup pineapple mixture: 328 calories, 14g fat (4g saturated fat), 83mg cholesterol, 571mg sodium, 31g carbohydrate (28g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.

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Reviews

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Average Rating:
  • homemadewithlove
    Mar 8, 2018

    Used pineapple tidbits and served over white jasmine rice. Family enjoyed!

  • browns19fan
    Dec 22, 2016

    Delicious! I prepared this dish with two skinless bone-in chicken thighs and an 8-ounce can of pineapple chunks. I used all of the juice from the pineapple and added 1/3 cup of chicken broth (thickened with 1/2 teaspoon cornstarch) at the end. And it didn't even take longer to cook; I microwaved the thighs on high for 1-1/2 minutes while I finished the sauce. My husband complimented his meal several times while he devoured it. Thank you for a wonderful recipe.

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