Due to the sharpness of the cheeses blending with the spicy, creamy, and acidic flavors, this meal is quite powerful and rich.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 chicken thighs |
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, cut into 1/4-inch thick rings
- 1 cup chicken broth
- 1 (8 ounce) can pineapple chunks, undrained
- 2 tablespoons lemon juice
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon dry mustard
- 6 skinless chicken thighs
- 1 small red bell pepper, cut into 1/4-inch rings
Instructions
- Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
- Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
- Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 516 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Served with rice and a side of Bruddah potato mac salad. Wonderful together!
ATTENTION: THERE WAS A MISPRINT IN THIS RECIPE. The temperature of fully cooked chicken thighs should read 180 degrees F. I am trying to get Allrecipes to correct this mistake!