Skillet Pineapple BBQ Chicken

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pineapple

  Canned, juice pack, solids and liquids

  12 slice or ring (3" dia) with liquid or 564g

• Barbecue sauce

  8 tbsp or 140g

• Jalapeno peppers

  Raw

  1 ½ pepper or 21g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Heat an oven-safe large skillet over medium heat. Add the olive oil and swirl to coat. Pat the chicken thighs dry and season both sides with salt and pepper.
2. Sear the chicken until golden on both sides and cooked through to 165°F. Transfer to a clean plate.
3. Reduce heat to low. Pour about 1/2 cup of the pineapple juice from canned sliced into the skillet and scrape up the browned bits until the liquid simmers (1/2 cup for original 6 serving recipe, about 4 tsp per thigh).
4. Stir in the barbecue sauce and simmer until glossy and thickened, 1–2 minutes. Taste and season with a pinch of salt if needed. Thin with more pineapple juice if the sauce gets too thick.
5. Nestle the chicken and pineapple slices into the sauce, turning to coat and spooning sauce over the top.
6. Position an oven rack about 6 inches below the broiler and set the broiler to High. Broil the skillet for about 5 minutes, until the sauce is bubbling and lightly caramelized.
7. Top with the sliced jalapeño and scallions and serve hot.