Crave-Worthy Hawaiian Chicken Thighs
Mouthwatering and tropical-inspired, this dish features a tangy marinade and perfectly-cooked chicken. Serve it over rice for a filling and affordable dinner or BBQ main.
4 Serving(s)
Ingredients
- 2 cans (20 oz.) Schnucks pineapple chunks in pineapple juice
- 1/2 cup Schnucks less-sodium soy sauce
- 1/4 cup Schnucks packed light brown sugar
- 1 tsp. jarred minced garlic
- 1 tsp. minced fresh ginger
- 4 Schnucks bone-in, skin-on chicken thighs
- 2 tbsp. olive oil
- 2 cups long-grain white rice, hot cooked
- fresh parsley, for garnish
Instructions
- Drain pineapple, reserving 1/2 cup juice. In a gallon zip-top plastic bag, add juice, soy sauce, brown sugar, garlic, ginger and chicken. Seal bag and turn to coat. Refrigerate at least 30 minutes or up to overnight.
- In a large skillet, heat oil over medium. Reserving 1/2 cup marinade (discard the rest), add chicken skin side down to skillet. Cook until crispy, about 5 minutes. Turn chicken over; continue cooking until internal temperature 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.
Nutrition Facts
583 Calories Per ServingFat: 21gSaturated Fat: 5gCholesterol: 83mgSodium: 1066mgCarbohydrates: 77gFiber: 3gSugars: 37gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe