Tender chicken thighs glazed in a sticky, sweet and savory pineapple-ginger sauce. A quick 30-minute skillet version of the Hawaiian classic.
Ingredients
- 1.5 lbs chicken thighs, boneless skinless
- 1 cup pineapple juice
- 0.5 cup soy sauce (low sodium)
- 0.3 cup brown sugar, packed
- 2 tbsp ketchup
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp oil (vegetable or canola)
Instructions
- Whisk pineapple juice, soy sauce, sugar, ketchup, ginger, and garlic in a bowl.
- Heat oil in a skillet. Sear chicken thighs for 3-4 mins per side until golden.
- Pour sauce over chicken. Bring to a boil.
- Simmer for 5-7 minutes, turning chicken often, until sauce is thick and sticky.
- Garnish with green onions and serve over rice.