Skillet Pineapple BBQ Chicken

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pineapple

  Canned, juice pack, solids and liquids

  12 slice or ring (3" dia) with liquid or 564g

• Barbecue sauce

  ½ cup or 125g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Heat a large skillet over medium heat. Add olive oil and swirl to coat. Season both sides of the chicken thighs with salt and pepper.
2. Cook the chicken thighs until golden brown on each side and cooked through to an internal temperature of 165°F. Remove to a clean plate.
3. Drain and reserve the juice from the canned pineapple slices.
4. Reduce the skillet heat to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned bits from the skillet.
5. Add the BBQ sauce and stir until a thick sauce forms. Taste and add salt if needed. If too thick, add more pineapple juice.
6. Return the chicken and pineapple slices to the skillet, coating them in the sauce. Spoon excess sauce over the chicken.
7. Adjust the oven rack to about 6 inches from the broiler and set to high. Broil the skillet for about 5 minutes until the sauce caramelizes.
8. Sprinkle sliced jalapeno and green onion over the top before serving.

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