Main Courses

Tropical Chicken Thighs

Posted: April 28

Time: 30 minutes

Yield: 4 servings

recipe image

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!


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


Step 1

Drain the pineapple well, reserving 1/4 cup of the juice.

Step 2

Sprinkle the chicken thighs with salt and lemon pepper seasoning.

Step 3

In a large skillet, heat the olive oil over medium-high heat.

Step 4

Once the oil is shimmering, add the chicken and brown on both sides, about 2-3 minutes per side.

Step 5

Transfer the chicken to a plate.

Step 6

Reduce the heat to medium.

Step 7

In the same skillet, melt the butter.

Step 8

Add the drained pineapple, cooking and stirring for 5 minutes.

Step 9

Stir in the maple syrup and the reserved pineapple juice.

Step 10

Return the chicken to the skillet.

Step 11

Cover and cook until the chicken reaches 165 degrees F internally, about 5-7 minutes.

Step 12

Transfer the chicken to a serving plate and keep warm.

Step 13

Increase the heat to medium-high.

Step 14

Cook and stir the pineapple juice mixture until slightly thickened, for about 2 minutes.

Step 15

Spoon the sauce over the chicken.

Step 16

Serve with rice.

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