Juicy, tender and tasty, these pineapple barbecue chicken thighs are one of my favorite ideas for dinner this week.
1½ tablespoon of vegetable oil
6 (about 1.5 to 2 pounds) boneless, skinless chicken thighs
salt, to taste
pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon of paprika
1 tablespoon of butter
1 can (20 ounces) pineapple rings in juice
½ cup pineapple juice (use pineapple juice from the can)
½ cup low-sugar barbecue sauce
Sliced green onions, for garnish
Heat olive oil in a large 12-inch skillet over medium heat.
Season the chicken thighs with salt, pepper, garlic powder, onion powder and sweet paprika.
Add the chicken thighs to the hot oil and cook for 5 minutes.
Turn the chicken thighs; add butter and continue cooking until done, about 6 or 7 minutes more.
Remove chicken from pan and set aside.
Reduce heat to medium-low and slowly add pineapple juice.
Beat and stir, picking up any browned bits from the bottom of the pan.
Increase heat to medium and add barbecue sauce to the skillet and stir until combined; cook for 2 minutes or until sauce thickens. If the sauce is too thick, add more pineapple juice until desired consistency is achieved.
Add the chicken thighs to the pan and spoon the sauce over them.
Add the pineapple slices to the pan and continue to cook for 2 more minutes, or until heated through.
Remove from heat.
Garnish with green onions and serve.