Hawaiian Chicken Skillet

AuthorKathleen GloverCategory, DifficultyIntermediate

This Hawaiian chicken skillet is a deliciously unusual sweet and savory dish. The pineapple gives a special twist to this meat dish, and jalapenos a hot kick. You can play around with this dish, if you'd like chicken breasts instead of the thigh, you can go with it. On the other hand, if you don't like spicy food, you can skip the jalapenos. However you make it, any version of this dish is simply phenomenal. 

Inspired by Budget Bytes

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients:
 1 tbsp cooking oil
 6 chicken thighs, boneless, skinless
 20 oz can pineapple slices in juice
 ½ cup BBQ sauce
 1 jalapeno, sliced (optional)
 2 green onions, sliced
 salt
 pepper
Directions:
1

Heat a large pan over medium heat. While the pan, make sure that both sides of your chicken pieces are well seasoned with salt and pepper (feel free to add any of your favorite spices at this step)

2

Once the pan is hot, add oil and chicken thighs. Cook the thighs until they are cooked through and slightly brown on both sides. Try to only flip them once during this time.

3

When the chicken is done, remove it from the pan and let it rest nearby.

4

Turning the heat down to low, add 1/2 cup pineapple juice from the can of pineapples. Adding this liquid will de-glaze the pan and leave you with a delicious sauce. Add the BBQ sauce and stir until the sauce has reduced to a thick consistency.

Tip: Don't worry about your sauce getting too thick, you can always add more pineapple juice to loosen it back up.

5

Return the cooked chicken thighs to the pan and adding pineapple slices. Make sure that the pineapple BBQ sauce gets onto every piece of the thighs, that's where the magic happens.

6

Transfer the pan to the oven and broil for about 5 minutes, or until you see beautiful caramelization on the sides of the pan. Keep an eye on it though, broilers can be tricky.

7

Serve with rice and a big green salad.

Ingredients

Ingredients:
 1 tbsp cooking oil
 6 chicken thighs, boneless, skinless
 20 oz can pineapple slices in juice
 ½ cup BBQ sauce
 1 jalapeno, sliced (optional)
 2 green onions, sliced
 salt
 pepper

Directions

Directions:
1

Heat a large pan over medium heat. While the pan, make sure that both sides of your chicken pieces are well seasoned with salt and pepper (feel free to add any of your favorite spices at this step)

2

Once the pan is hot, add oil and chicken thighs. Cook the thighs until they are cooked through and slightly brown on both sides. Try to only flip them once during this time.

3

When the chicken is done, remove it from the pan and let it rest nearby.

4

Turning the heat down to low, add 1/2 cup pineapple juice from the can of pineapples. Adding this liquid will de-glaze the pan and leave you with a delicious sauce. Add the BBQ sauce and stir until the sauce has reduced to a thick consistency.

Tip: Don't worry about your sauce getting too thick, you can always add more pineapple juice to loosen it back up.

5

Return the cooked chicken thighs to the pan and adding pineapple slices. Make sure that the pineapple BBQ sauce gets onto every piece of the thighs, that's where the magic happens.

6

Transfer the pan to the oven and broil for about 5 minutes, or until you see beautiful caramelization on the sides of the pan. Keep an eye on it though, broilers can be tricky.

7

Serve with rice and a big green salad.

Hawaiian Chicken Skillet

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