Juicy, tender, and flavorful, these Pineapple Barbecue Chicken Thighs are one of my favorite easy weeknight dinner ideas!
An Easy Chicken Thighs Recipe
Chicken thighs are one of my favorite poultry options to make. They are a little under rated, in my opinion. I think people expect them to be high in fat, but if you grab the boneless, skinless ones – they really aren’t. Did I mention they are usually way cheaper than chicken breasts, too?
Since chicken thighs are a darker meat, they have a ton of flavor. I really like to serve them with interesting sauces and glazes. This pineapple barbecue is a personal favorite. The flavors will make you feel like you’re at a Hawaiian Luau without leaving your house!
Why I Use Pineapple Juice in this Recipe
Pineapple juice contains an enzyme called bromelain. Bromelain softens the tissue of the meat before you cook it. So, it helps to tenderize your chicken. We all want our meat tender, right?
Additionally, pineapple juice is so packed with flavor! I just love everything it brings to this recipe.
Ingredients for Pineapple BBQ Chicken Thighs
I love the flavors in this meal! BBQ and pineapple just go together so well. To make this sweet, tangy, and flavorful meal, you’ll need:
- olive oil
- Boneless, skinless chicken thighs
- Salt and pepper
- garlic powder
- onion powder
- sweet paprika
- pineapple rings in juice
- pineapple juice
- low sugar barbecue sauce
- green onions
How to Make Pineapple Barbecue Chicken Thighs
Prep: Start by heating your olive oil in a large 12-inch skillet over medium. Season your chicken thighs with salt, pepper, garlic powder, onion powder, and sweet paprika.
Cook: Add the chicken thighs to the heated oil and cook them for 5 minutes. After 5 minutes, flip the chicken thighs over, add butter, and continue to cook until they are done. This will take about 6 to 7 more minutes. Remove the chicken from the skillet and set it aside.
Sauce: In the same skillet, reduce your heat to medium-low and slowly whisk in the pineapple juice. Whisk and stir, picking up all the browned bits from the bottom of the skillet. Increase the heat to medium and add the barbecue sauce to the skillet and whisk until combined. Cook for 2 minutes or until sauce thickens. If the sauce is too thick, add more pineapple juice until you reach your desired consistency.
Combine: Add the chicken thighs back to the skillet and spoon the sauce over them. Add the pineapple slices to the skillet and continue to cook for 2 more minutes or until heated through.
Serve: Remove the skillet from the heat. Garnish the entire dish with green onions and serve.
This dinner goes great with a fresh cilantro lime rice! For a lighter option, try riced cauliflower. Mashed or roasted potatoes would also be great. These crispy oven roasted potato wedges would be delicious with chicken thighs.
I also really like green beans, corn on the cob, or grilled peppers on the side.
Don’t forget, cornbread goes great with barbecue anything! 😍
How to Store and Reheat Leftover Chicken Thighs
- I doubt you’ll have any leftovers, but if you do, you can store them in an airtight container in your refrigerator for 3-5 days.
- I love to shred my leftovers, add more barbecue sauce, and enjoy as a pulled chicken sandwich!
Pineapple Barbecue Chicken Thighs
- 1½ tbsp vegetable oil
- 6 (about 1.5 to 2 pounds) boneless, skinless chicken thighs
- salt, to taste
- pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tbsp butter
- 1 can (20 ounces) pineapple rings in juice
- ½ cup pineapple juice (use the pineapple juice from the can)
- ½ cup low sugar barbecue sauce
- sliced green onions, for garnish
- Heat olive oil in a large 12-inch skillet over medium heat.
- Season chicken thighs with salt, pepper, garlic powder, onion powder, and sweet paprika.
- Add chicken thighs to the heated oil and cook for 5 minutes.
- Flip over the chicken thighs; add butter and continue to cook until done, about 6 to 7 more minutes.
- Remove chicken from skillet and set aside.
- Reduce heat to medium-low and slowly whisk in the pineapple juice.
- Whisk and stir, picking up all the browned bits from the bottom of the skillet.
- Increase heat to medium and add barbecue sauce to the skillet and whisk until combined; cook for 2 minutes, or until sauce thickens. If sauce is too thick, add more pineapple juice until you reach desired consistency.
- Add chicken thighs back to the skillet and spoon the sauce over them.
- Add pineapple slices to the skillet and continue to cook for 2 more minutes, or until heated through.
- Remove from heat.
- Garnish with green onions and serve.