Servings: 6 | Preparation time: 15 minutes + Marinating time) | Cooking time: 45 minutes
Ingredients
- 3 1/2 lbs chicken thighs, skinned
- 1 cup hot water
- ½ cup cold water
- 1 can (14 oz) pineapple chunks, juice reserved
- 1 large carrot, julienned
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- 2 tbsp cooking oil
- 1 tbsp of Cool Runnings all purpose seasoning with pimento
- 1 tbsp ketchup
- 1 tbsp corn starch
- 1 tsp salt (adjust to taste)
Directions
1. Season skinless chicken thighs with Cool Runnings All Purpose Seasoning with Pimento. Marinate overnight or at least 1 hour.
2. Preheat oven to 400°F. In an oven-safe skillet, heat oil and sear chicken 3–4 minutes per side until browned.
3. Transfer skillet to oven and bake uncovered for 30 minutes or until cooked through.
4. Remove chicken and set aside. Return skillet to medium heat, add 1 cup hot water, and scrape up browned bits.
5. Add julienned carrots and bell peppers; sauté 3–4 minutes. Add pineapple juice and bring to a boil.
6. Mix 1 tbsp cornstarch with ½ cup cold water and stir into skillet with ketchup and pineapple chunks. Simmer 3–5 minutes until thickened.
7. Return chicken to skillet and coat with sauce. Simmer 2–3 minutes until heated through.
8. Serve hot with rice or steamed vegetables.
Pineapple Chicken Recipe Card
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