Sweet and Spicy Pineapple Chili Chicken

Sweet and Spicy Pineapple Chili Chicken

This Sweet and Spicy Pineapple Chili Chicken has become a go-to recipe in our house. It doesn’t require a lot of work, and it’s really delicious. It also goes with just about anything – from rice dishes to grilled or steamed veggies to noodles and stir fry.

We usually grill the chicken because we love how the sweet sauce caramelizes on the grill. But, this chicken can also be baked in the oven and then placed under the broiler for a few minutes for good caramelization. The same goes for the pineapple.

Because there are no set amounts of ingredients, you can make as much or as little of this Sweet and Spicy Pineapple Chicken as you like. Make two pieces or ten. Make extra to chop up and top a chilled salad the next day, or re-warm for an even quicker leftover dinner the next night.

We generally use bone-in, skin on chicken thighs for this recipe because they stay tender and juicy, and they hold the flavors really well. And as for garnishes, we often use thinly sliced scallions, but chives, parsley, cilantro and/or sesame seeds are also lovely additions.

I can’t wait for you to try this truly quick and easy recipe for yourself! If you like bright, sweet and savory flavors, then I know you’re going to love this!

Enjoy!

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Sweet and Spicy Pineapple Chili Chicken

This Pineapple Chili Chicken is simply delicious. It has much flavor, and the short ingredient list makes it the perfect dish for everyday lunches and dinners as well as for entertaining. Serve with just about anything, and garnish the way you like. It’s a winner every time!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Michele Phillips, BaconFatte.com

Ingredients

• 8 chicken thighs - bone-in skin-on, trimmed
• 1, 20 oz. can pineapple slices (I like Dole brand with 100% pineapple juice)
• Kosher salt and fresh cracked pepper - to taste
• crushed red pepper flakes - optional, to taste
• ½ - 1 cup sweet chili sauce - more or less as preferred/needed
• scallions - chives, parsley, cilantro and/or sesame seeds for garnish

Instructions

1. Preheat grill to medium-high or oven to 400 degrees F.

2. Trim any extra fat and skin from the chicken. Then, place the pieces of chicken side-by-side on a foil-lined, rimmed tray (if you’ll be cooking the chicken fairly quickly), or in a glass casserole dish with a cover (if you’re preparing it ahead of time and plan to refrigerate it for a few hours).

3. Lightly season the chicken with salt and pepper, then spread sweet chili sauce over the top of each piece with the back of a spoon or a basting brush. Turn each piece over and repeat. Sprinkle red pepper flakes on the skin side of the chicken (optional, but really good if you want to add a little heat).

4. Drain the pineapple slices (reserve the juice for marinades or cocktails), and lay them on a plate. Brush lightly with olive oil, and then pan seer, broil or grill for just a couple of minutes on each side so the slices caramelize and brown a bit, but remain juicy. Set aside, covered, until chicken is cooked.

5. Grill or bake/broil chicken – turning half way through the cooking process – until chicken juices are clear and an internal temperature of 165°F is reached. This should take between 25 and 35 minutes, depending on the intensity of your grill or oven.

6. Cover and rest the chicken for about 10 minutes. Place a pineapple slice and garnish (thinly sliced scallions, chives, parsley, cilantro, sesame seeds and/or crushed red pepper flakes) on each piece of chicken. Serve with extra chili sauce and enjoy immediately.

Recipe Notes

*Some brands of sweet chili sauce have more sugar and/or sodium than others, so adjust your seasoning accordingly. Larger grocery stores and Asian food markets usually have the biggest variety of brands and types to choose from.

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