Pittman & Davis Pineapple-Glazed Chicken Thighs


Give richly flavored chicken thighs a tropical spin with sweet pineapple! Juicy, rich, and delicious, the pineapple-maple sauce is splendid over hot brown rice.


1 can (20 oz.) unsweetened pineapple tidbits

4 boneless skinless chicken thighs

¾ tsp. salt

½ tsp. lemon-pepper seasoning

2 tsp. olive oil

1 Tbsp. butter

2 Tbsp. maple syrup

Hot cooked brown rice


  • Drain pineapple well, reserving ¼ cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan.
  • In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm.
  • Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice.
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