Ingredients
- 2 lb boneless, skinless chicken thighs
- 1/2 cup brown sugar (or coconut sugar/maple syrup)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1 can pineapple rings (in juice, not syrup)
- 1 tablespoon olive oil (or coconut oil)
- Fresh herbs (thyme, parsley, basil, or cilantro)
Instructions
- Prepare the marinade by combining brown sugar, soy sauce, minced garlic, and black pepper in a bowl and stir until the sugar dissolves.
- Coat the chicken thighs with the marinade in a resealable bag or dish and let it marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C), heat olive oil in an oven-safe skillet, and brown the chicken for 3-4 minutes on each side.
- Add pineapple rings to the skillet around the chicken and pour any additional marinade on top.
- Transfer the skillet to the oven and bake for 25-30 minutes until the chicken is cooked through (internal temp of 165°F/75°C).
- Let the chicken rest for a few minutes before serving, garnished with fresh herbs.
Notes
For added flavor, marinate the chicken longer if time permits. Use an oven-safe skillet to minimize cleanup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo