Skillet Pineapple BBQ Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
3509 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skillet Pineapple BBQ Chicken
Description
The recipe begins with seasoning chicken thighs before pan-searing in cooking oil over medium heat until cooked through and browned. The pan is then deglazed with reserved juice from canned pineapple to lift flavorful browned bits. BBQ sauce is added to the skillet and cooked down into a thick, savory-sweet sauce. Cooked chicken and pineapple slices are returned to the pan to coat and warm through.
This cooking method allows the chicken to develop a crisp exterior while staying juicy inside. The BBQ and pineapple combine for a sweet and tangy glaze, enhanced by the slight heat and freshness of thinly sliced jalapeño and green onions. The dish is typically served as a main course and pairs well with simple sides.
Boneless, skinless chicken breasts can be used as a substitute if pounded evenly for uniform cooking. Avoid using pans with non-broiler-safe handles if finishing under a broiler. Adjust sauce thickness with extra pineapple juice as needed.
Ingredients
- 1 Tbsp neutral cooking oil $0.02, generic cooking oil
- 6 chicken thigh $6.85, boneless skinless, about 2.3 lbs
- Pinch salt $0.05
- Pinch black pepper $0.05
- 20 oz. can pineapple $1.19, slices in juice
- 1/2 cup BBQ sauce $0.68
- 1 jalapeño $0.08, optional, sliced thinly
- 2 green onion $0.25, sliced
Instructions
- Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.
- Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.
- While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.
- After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.
- Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce. Spoon any excess sauce over the chicken.
- Adjust your oven's rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don't have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.
- After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve.
Notes
- Chicken breasts can be substituted but should be pounded to even thickness for uniform cooking.
- Avoid placing Teflon or plastic-handled skillets under the broiler to prevent damage.
- If the sauce becomes too thick, thin it with additional reserved pineapple juice as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3509 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 350.9kcal | 18% |
| Carbohydrates | 13.4g | 4% |
| Protein | 30.27g | 61% |
| Fat | 20.18g | 31% |
| Sodium | 1004.82mg | 42% |
| Fiber | 0.87g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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