Pineapple Chicken Thighs at The Little Shop of Olive Oils

Pineapple Chicken Thighs


  • 2 lbs. chicken thighs
  • 1 tsp. baking powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • Lemon slice, rosemary sprigs and arugula for garnish (optional)

 For sauce:


  • Wash the chicken thighs and thoroughly pat them dry
  • Sprinkle with baking powder, garlic powder, and salt, ensuring each is coated thoroughly
  • Arrange the chicken on a wire rack and place on a baking sheet/tray
  • Preheat your oven to 250 F
  • Bake for 35 minutes (lower rack)
  • After 35 minutes, place the tray on the upper middle level of the oven, increase the temperature to 425 F, and bake them for an additional 40 minutes
  • While baking, prepare the sauce by mixing all the sauce ingredients with water
  • After 40 minutes, take them out and transfer to a large bowl
  • Drizzle half of the prepared sauce on the chicken and toss until coated thoroughly
  • Reserve the remaining sauce
  • Rearrange the coated thighs on the wire rack (on the tray) in a single layer and put back into the oven on the same upper middle level, keeping the temperature at 425 F. Bake for a final 5 minutes
  • Serve with the remaining prepared hot sauce and garnishes
  • Enjoy!



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1 comment

This is delicious!


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