Honey, That’s Hot! (Ok, not really) - Baked Pineapple Chicken

Pineapples are one of my favorite fruits and I love it in desserts, slaws, pork roasts, salads and a bunch of other things. Except pineapple on pizza - it sounds awful and I haven’t actually had the courage to try it yet.

But here’s another good way to use this awesome fruit. And pineapple, unlike most fruits and vegetables, is pretty good from cans. That’s what I used for this dish.

INGREDIENTS

2 ½ - 3 pound chicken thighs, about 5-6

Salt and Pepper

2 teaspoons onion powder

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon white pepper

½ teaspoon bouillon powder,* (I use Massel’s) you may replace with salt

Pineapple Glazed Chicken

1 tablespoon or more cooking oil

2 cups chopped pineapple

2 teaspoons minced garlic

1/2 - 3/4 cup onion, rough chopped

1 teaspoon smoked paprika

2 cups pineapple Juice

1b 1/2 tablespoon Mike’s Hot Honey

1 sprig of thyme

pepper to taste

½ teaspoon hot sauce or sriracha (optional if you want it hotter)

METHOD

Trim chicken of excess fat and pat dry with a cloth or paper napkin.

Wash chicken thighs, wipe with a paper towel. Salt and pepper the chicken.

Combine the spices and mix well. Sprinkle both sides with generous amount of the spice blend.

Preheat oven to 400 degrees. Place about 1 tablespoon or more of oil in a cast iron, or frying pan.

Add chicken to the pan and sear for about 3-4 minutes on each side or until slightly browned. Set aside. Clean the pan if there are any burns.

In the same pan, add pineapple and brown for about 7 minutes or until pineapple is caramelized.

     Add garlic, onions, smoked paprika, and pepper sauce or sriracha.

Add about 2 cups of pineapple juice and honey bring to a boil. Let it simmer for about 2 minutes.

Adjust for seasoning with about 1-2 teaspoons more of chicken rub spices.

Place the chicken back in the cast iron with a sprig of thyme, then bake for about 35-40 minutes until the chicken is done.