Ingredients:

  • 1 kg bone-in, skin-on chicken thighs
  • 1 tbsp neutral oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 240 ml canned pineapple juice
  • 120 ml low-sodium soy sauce
  • 100 g light brown sugar
  • 60 ml ketchup
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 150 g pineapple chunks
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the 1 kg chicken thighs bone dry with paper towels and sprinkle with sea salt and pepper.
  2. Heat 1 tbsp oil in the skillet over medium high heat. Place chicken skin side down and cook for 6-8 mins until the skin is golden and releases easily.
  3. While the chicken sears, whisk together 240 ml pineapple juice, 120 ml soy sauce, 100 g brown sugar, 60 ml ketchup, ginger, garlic, and rice vinegar in a bowl.
  4. Turn the chicken over and cook for 2 mins to seal the bottom.
  5. Pour the juice mixture into the skillet. Listen for the sizzle as the liquid hits the hot metal, scraping up any browned bits from the bottom.
  6. Lower the heat to medium low. Simmer for 12-15 mins until the sauce begins to bubble thickly and coat the chicken.
  7. Toss in the 150 g pineapple chunks.
  8. Ensure the chicken has reached 74°C. The sauce should be shatter glossy and cling to the meat.
  9. Remove from heat. Sprinkle with green onions and sesame seeds. Let it sit for 5 mins before serving.