Skillet Pineapple BBQ Chicken

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  1 tbsp Vegetable oil
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  2.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  20 oz Pineapple
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  0.5 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  1 JalapeñO Pepper(14g)
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  2 Green Onion (Scallion)(30g)
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  pinch salt ($0.02)
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  pinch freshly cracked black pepper ($0.03)

Instructions

1. 1Pat the chicken thighs dry and season both sides with a pinch of salt and freshly cracked black pepper. Drain the pineapple slices, reserving the juice in the can. Slice the jalapeño and green onions; set aside.
2. 2Heat the cooking oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken thighs in a single layer and cook undisturbed for 6–8 minutes until deep golden brown on the bottom, then flip and cook another 5–7 minutes until the second side is golden and the internal temperature reaches 165°F. Transfer to a plate.
3. 3Reduce heat to medium-low. Pour the reserved pineapple juice into the skillet and scrape up any browned bits from the bottom with a wooden spoon, about 1 minute. Stir in the BBQ sauce and simmer until the sauce thickens slightly, 2–3 minutes.
4. 4Return the chicken thighs to the skillet and add the pineapple slices, turning everything to coat thoroughly in the sauce. Spoon extra sauce over the top.
5. 5Cover the skillet and cook on medium-low heat for 5–7 minutes, until the pineapple is heated through and the sauce clings to the chicken and begins to caramelize at the edges.
6. 6Remove from heat and scatter the sliced jalapeño and green onions over the top.
7. 7Divide the chicken thighs, pineapple slices, and sauce evenly into 6 meal-prep containers. Cool to room temperature before sealing and refrigerating.