Pineapple Barbecue Chicken Thighs
Juicy, tender, and flavorful, these Pineapple Barbecue Chicken Thighs are one of my favorite easy weeknight dinner ideas!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 354kcal | Carbohydrates: 19g | Protein: 33g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 169mg | Sodium: 545mg | Potassium: 538mg | Fiber: 1g | Sugar: 15g | Vitamin A: 332IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
