The Best Baked Pineapple Chicken
Hi beautiful! I hope you and your family are doing well and enjoying a hot summer break! June went by so fast, I can’t believe it’s already a second week of July.
Time!!! Please slow down!!! In the couple of weeks we are planning to go camping, I am so excited! What is your favorite camping place? I would love to know!
Today , I have for you, a crazy delicious Baked Pineapple Chicken Thigh Marinade Recipe. This baked pineapple chicken thighs marinaded in pineapple juice, soy sauce, garlic and #1 Secret Ingredient that makes this oven baked chicken thighs taste incredibly amazing, it is the SESAME OIL.
Try it and you will see what I am talking about! My kids love this baked pineapple chicken! Can’t wait to hear what YOU think of this recipe!
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Ingredients YOU will need to make The Best Baked Pineapple Chicken Thigh Marinade:
- 8 chicken thighs, about 2 lb total
- 1 – 6oz can pineapple juice
- 1½ tablespoon fresh ginger, finely chopped
- 1½ tablespoon soy sauce
- 3-5 garlic cloves, finely chopped
- 2 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1 teaspoon Kosher salt + black pepper, to taste
- green onion, sliced
When you make Baked Pineapple Chicken Thigh Marinade Recipe PLEASE tag @munchkintimeblog on Instagram? I would LOVE to see your creation! Thank you!
How to make Baked Pineapple Chicken Thighs Marinade:
- In a mixing bowl combine pineapple juice, 1½ tablespoon fresh ginger, 1½ tablespoon soy sauce, 3-5 garlic cloves, 2 tablespoon sesame oil, 1 tablespoon light brown sugar, 1 teaspoon Kosher salt + black pepper, to taste. Mix with a spoon.
Reserve ½ cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours.
- Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes.
Flip on the other side and pour ½ reserved sauce over the chicken thighs, rechurn back to the oven bake for 15 more minutes or until chicken thighs are cooked. Broil on high heat for 5 minutes.
- Garnish with sliced green onion. Enjoy!
Q. Do YOU like this BAKED PINEAPPLE CHICKEN RECIPE?
Let me know in the comments below, I would love to hear from you!
- 8 chicken thighs, about 2 lb total
- 1 - 6oz can pineapple juice
- 1½ tablespoon fresh ginger, finely chopped
- 1½ tablespoon soy sauce
- 3-5 garlic cloves, finely chopped
- 2 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1 teaspoon Kosher salt + black pepper, to taste
- green onion, sliced
- In a mixing bowl combine pineapple juice, 1½ tablespoon fresh ginger, 1½ tablespoon soy sauce, 3-5 garlic cloves, 2 tablespoon sesame oil, 1 tablespoon light brown sugar, 1 teaspoon Kosher salt + black pepper, to taste. Mix with a spoon. Reserve ½ cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours.
- Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour ½ reserved sauce over the chicken thighs, rechurn back to the oven bake for 15 more minutes or until chicken thighs are cooked. Broil on high for 5 minutes.
- Garnish with sliced green onion. Enjoy!
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Delicious! Added pineapple chunks at the end of cooking time but had to eliminate ginger due to allergy. Any suggestions for a substitute?
I made with boneless chicken thighs and also added crushed pineapple. I didn’t have ginger so I used about a tablespoon of ground ginger, came out great 🙂
This recipe is amazing! Followed to the letter except I added 1/2 can of pineapple chunks when chicken was turned to skin up and it turned out great. Also served with white rice and peas.
It will be a recipe I will use over and i
Rosiet, You are the best for writing this pineapple chicken recipe review! I appreciate you sharing it! Pineapple chunks on top of the chicken sounds super delicious, I am going to try it next time I make this recipe! 🙂
Making right now! Can’t wait to eat it tonight.
I think I will serve with Rice and grilled pineapple slices.
Thank you for giving this recipe a try, Rosiet! 🙂