Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 3/4 cup unsweetened pineapple juice
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch squares
  • 2 green onions, thinly sliced

Instructions:

  1. Pat the 1.5 lbs chicken thighs completely dry with paper towels.
  2. Season the meat evenly with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  3. Heat 1 tbsp neutral oil in your skillet over medium high heat until it shimmers and just begins to smoke.
  4. Add the chicken in a single layer and sear for 5-6 minutes until the edges are crisp and deep golden brown.
  5. Remove the chicken from the pan and set it aside on a plate; don't worry if it isn't cooked through yet.
  6. Toss the red bell pepper squares into the hot pan and sauté for 2-3 minutes until they are softened but still have a snap.
  7. Stir in the 2 cloves minced garlic and 1 tsp grated ginger, cooking for only 30 seconds until the aroma fills the room.
  8. Pour in the 3/4 cup pineapple juice, 1/2 cup dark brown sugar, 1/4 cup soy sauce, and 1 tbsp rice vinegar.
  9. Whisk the mixture and let it come to a vigorous boil for about 5 minutes until the bubbles get large and the sauce looks velvety.
  10. Return the chicken and any juices to the pan along with 1 cup pineapple chunks.
  11. Toss everything together for 2-3 minutes until the glaze is thick, sticky, and clings to every piece.
  12. Turn off the heat and garnish with the sliced green onions before serving.