Skillet Pineapple BBQ Chicken

Ingredients

• 1 Tbsp cooking oil
• 6 boneless skinless chicken thighs
• Pinch Salt and pepper
• 20 oz. can Pineapple slices in juice
• 1/2 cup BBQ sauce
• 1 jalapeño, optional, sliced thinly
• 2 green onions, sliced

Directions

1. Set a large skillet over medium heat. When it is hot, pour in the cooking oil and tilt the pan so the bottom is coated. As the skillet warms, sprinkle a pinch of salt and pepper over each side of the chicken thighs.
2. When the oil is shimmering, place the chicken thighs in the skillet. Cook until the thighs are browned on both sides and cooked through, then move them to a clean plate.
3. While the chicken cooks, pour off the juice from the canned pineapple slices and save it.
4. After the chicken is out of the pan, lower the heat to low and pour in about 1/2 cup of the reserved pineapple juice. Stir and scrape up the browned bits from the bottom of the skillet until they release into the liquid. Add the BBQ sauce and stir until the mixture turns into a thick sauce. Taste it, then add salt if it needs it. If the sauce tightens up too much, thin it with another splash of the reserved pineapple juice.
5. Return the cooked chicken thighs to the skillet along with the pineapple slices, turning everything so both sides get coated in the pineapple BBQ sauce. Spoon the extra sauce over the chicken.
6. Move an oven rack into position so the skillet will sit about 6 inches below the broiler, then set the broiler to high. Put the skillet in the oven and broil for about 5 minutes, just until the sauce caramelizes around the edges of the chicken and pineapple. If your skillet is not oven safe, move the chicken, pineapple, and every bit of the sauce to a casserole dish before broiling, or skip the broiler and serve it straight from the stovetop.
7. Once broiled, scatter the sliced jalapeño and green onion over the top, then serve.