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4-6 Chicken thighs (depending on family size).
1 can crushed pineapple (in regular juice, not heavy syrup).
1 bottle Korean sweet chili sauce (or hoisin... any oriental sauce will work).
3 tablespoons of chopped fresh ginger.
Mix the ginger into the pineapple. Lay the chicken thighs on top of it. Pour some chili sauce on top. Bake at 350 for about an hour uncovered. Serve over rice (that you cook while the chicken is baking).
3 comments:
Thanks, this sounds awesome! I'll have to try it along with that fried rice of yours that I keep meaning to make :)
Do you drain the pineapple before it goes in the baking dish, or not?
You have a fried rice recipe? Re-post it?
Thanks!
No, don't drain it. Bake it uncovered and the juice reduces. Fried rice recipe coming.
S-P
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