Baked Pineapple Chicken Thighs
Boneless, skinless chicken thighs marinated with pineapple juice, soy sauce, ginger, and garlic, then baked with pineapple rings until tender and lightly caramelized.
Ingredients
- 600 g boneless skinless chicken thighs 4 thighs
- 400 g pineapple rings in juice 1 can
- 80 ml canned pineapple juice
- 1 teaspoon grated ginger
- 1 garlic clove grated
- 50 g ketchup
- 50 ml light soy sauce
- 1 tablespoon Worcestershire sauce
- 30 ml white wine or Sherry wine, Chinese wine
- 20 g brown sugar
- 1 teaspoon sriracha sauce or hot sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sesame oil
- Sliced green onions for optional garnish
Instructions
- Preheat the oven to 200 °C.
- Add the 80 ml canned pineapple juice, 1 teaspoon grated ginger, 1 garlic clove, grated, 50 g ketchup, 50 ml light soy sauce, 1 tablespoon Worcestershire sauce, 30 ml white wine, 20 g brown sugar, 1 teaspoon sriracha sauce, 1 tablespoon apple cider vinegar, ½ teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and 1 teaspoon sesame oil to a large bowl. Whisk until evenly combined.
- Add the 600 g boneless skinless chicken thighs to the pineapple marinade and turn until evenly coated. Cover and refrigerate for 4 hours.
- Transfer the chicken and marinade to a baking dish, arranging the four thighs in a single layer. Place 400 g pineapple rings in juice around and on top of the chicken.
- Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and slightly caramelized on top.Bake the pineapple chicken thighs uncovered for 25–30 minutes, until lightly caramelized and the thickest thigh reaches 74 °C. Rest for 5 minutes, then garnish with sliced green onions if desired.
Notes
Pineapple weight: The 400 g measurement is the can’s total weight, not the drained pineapple weight. Reserve 80 ml juice before draining.
Wine choice: White wine was used for the tested recipe. Another cooking wine may be used, although it will alter the final flavor.
Overnight preparation: Four hours is the tested marinating time. The chicken may be refrigerated in the marinade overnight when preparing it ahead.
Extra marinade: If preparing additional marinade for rice or vegetables, reserve it separately before it touches the raw chicken.
Nutrition
Calories: 620kcal | Carbohydrates: 58g | Protein: 62g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 285mg | Sodium: 2034mg | Potassium: 1286mg | Fiber: 3g | Sugar: 49g | Vitamin A: 561IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 5mg
