A touch of summer can be found in these pineapple glazed chicken thighs with peppers! Just because autumn is almost here, doesn’t mean we cannot enjoy that last summer meal! Especially a delicious one pan meal like this one!
September is here, meaning summer is just about over! Our long weekend ends today, and back to school begins across Canada tomorrow. My daughter enters senior kindergarten! I swear time has flew by! You would think I would be fine with her first day of school since I went through it last year with no issues, but since she is going to a new school, she will have to ride a bus. No more having mom walk her to school and wait at the gate until she goes in. At least we will still get some good walking in while traveling to the bus stop. I just want everything to go smoothly!
Worrying over! Today’s pineapple glaze chicken thighs with pepper recipe was originally slated to be posted during the summer months. No surprise at all that I once again did not stick to schedule! In my defense I did have some sponsored posts pop up which was nice 🙂 I do feel this recipe is perfect any time of the year because canned pineapple is available 24/7. That being said, this dish could be made using fresh pineapple, but you would not have that sticky syrup that is so famous from the can!
I am sure some are groaning over the use of chicken thighs again, but they are so easy to work with! Some prefer dark meat, others do not, but in this household I consider myself lucky because dark meat is always cheaper. With the dollar being so wonky, boneless, skinless chicken breasts are not feasible for many (I swear the regular price is $5-6.99 a pound!) Don’t get me wrong, I love their convenience, but even bone-in chicken breasts are a better deal.
What makes this pineapple glazed chicken thighs recipe even better?! It is a one pan meal! Cast iron pans are essential in kitchens, and I won’t lie, I feel like a real chef when using mine 🙂 Plus, clean up is a breeze!
Butter tends to smoke at high temps, so if you find your pan getting too hot, just remove it from the heat for a minute or two! Also, a screen guard works perfectly to keep grease splatter down.
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 2 lbs (about 6 pieces) bone-in, skin on chicken thighs
- 2 tbsp. butter
- Salt and pepper
- 2 medium onions, sliced thin
- 1/2 red pepper, sliced thin
- 1/2 yellow pepper, sliced thin
- 1/2 orange pepper, sliced thin
- 1 large tomato, sliced
- 1 (14 oz) can pineapple, drained and diced, but syrup reserved (need 1/2 cup liquid)
- 1 tbsp. coarse whole grain mustard
- 2 tbsp. rice wine vinegar
- 1 tbsp. soy sauce
- 1 tbsp. cornstarch
- Preheat oven to 375F.
- Combine all sauce ingredients including fruit syrup (except NOT the pineapple chunks!) and mix well. Set aside.
- In a large cast iron pan, melt the butter over medium-high heat. Add the chicken pieces, skin side down and cook for 5-6 minutes total, making sure to flip the meat when nicely browned. Remove chicken to a plate.
- Add in the peppers and onions. Cook for 5 minutes, stirring frequently. Pour in sauce and simmer for 1 minute. Add pineapples and chicken. Coat chicken with sauce and spread tomato over top of dish (trying not to cover the chicken.)
- Bake for 20 minutes, uncovered, and then baste. Cook for another 10 minutes or until chicken reaches 160F and juices run clear. Broil dish if desired.
- Serve with quinoa, rice, or noodles!
Not only is this meal great for people short on time, but it makes an excellent lunch! Back to school is on my mind and we know kids love sweet things. My daughter loves pineapple, and chicken, and onions… You can see where this is going! Peel all the meat off the bones and you have nice shredded meat for a wrap or salad!