What makes Tropical Chicken Thighs so sunny? The secret is the sweet, tangy, pineapple-infused sauce with bites of caramelized fruit. Draped over tender, golden-brown chicken, you only need one bite to be whisked away to turquoise waters and palm tree visuals. Tropical Chicken Thighs are enhanced with butter and maple syrup for extra richness and sweetness, making that island taste far more vivid! Don't forget the brown rice to soak up all that amazing sauce!
Ingredients• 1 (20-ounce) can unsweetened pineapple tidbits • 4 chicken thighs, boneless and skinless • 3/4 teaspoon salt • 1/2 teaspoon lemon pepper seasoning • 2 teaspoons olive oil • 1 tablespoon butter • 2 tablespoons maple syrup • brown rice, optional, hot and cooked, for serving
Drain the pineapple well, reserving 1/4 cup of the juice.
Sprinkle the chicken thighs with salt and lemon pepper seasoning.
In a large skillet, heat the olive oil over medium-high heat.
Once the oil is shimmering, add the chicken and brown on both sides, about 2-3 minutes per side.
Transfer the chicken to a plate.
Reduce the heat to medium.
In the same skillet, melt the butter.
Add the drained pineapple, cooking and stirring for 5 minutes.
Stir in the maple syrup and the reserved pineapple juice.
Return the chicken to the skillet.
Cover and cook until the chicken reaches 165 degrees F internally, about 5-7 minutes.
Transfer the chicken to a serving plate and keep warm.
Increase the heat to medium-high.
Cook and stir the pineapple juice mixture until slightly thickened, for about 2 minutes.
Spoon the sauce over the chicken.
Serve with rice.