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.