Pan-roasted Chicken Thighs with Pineapple Chili Glaze

20 Minutes



Pan-roasted chicken thighs are juicy and flavorful and have the most amazing crispy skin. The pineapple chili sauce also deeply flavors the chicken with a spicy-sweet taste. Once you try this recipe, you will be craving this dish all the time. This dish is also perfect for dinner parties since the beautiful golden-brown color of the chicken will impress any guests. 

Tips For Making This Amazing Chicken Dish

  • You can use a whole chicken and cut it into pieces if you want a variety of light and dark meat. I like to use bone-in chicken thighs since they absorb the flavor more than chicken breasts.
  • Make the most of your time and start making the glaze as the chicken is cooking in the oven. You can also make the glaze ahead of time so it is ready to be used.
  • The pineapple chili glaze is also excellent for pork chops or marinade for pork shoulder.

What to Serve With Your Pan-roasted Chicken Thighs? 

This dish is a versatile main course! You can serve it with rice, a salad, or roasted vegetables. This will quickly become your guest’s favorite dish. I love to eat this dish with fresh crispy coleslaw. The crunchy coleslaw is an excellent match with the pineapple chili glazed chicken. If you are looking for another main dish based on chicken, don’t forget to check out my Perfect Roasted Chicken with Za’atar and Sumac. The spice mix and the chicken is definitely a heavenly combination.

Now, without further ado, let’s check out how to do pan-roasted chicken thighs with pineapple chili glaze.



Adjust Servings
8 pieces chicken thighs
6 fresh sliced pineapple (cut in half about ½ inch)
1 tablespoon ground coriander
1 12 tablespoons Aleppo pepper (if you don't have it use a tablespoon of red pepper flakes)
1 teaspoon cinnamon
salt and pepper
olive oil
¼ cup water
For the Pineapple Chili Sauce Recipe
1 tablespoon unsalted butter
2 tablespoons flour
¾ cup pineapple juice unsweetened
¼ cup apple cider vinegar
2 tablespoons brown sugar
4 cloves of garlic minced
½ teaspoon chili powder


Preheat the oven to 375
Mix the dry spices, coriander, Aleppo pepper, cinnamon, salt, and pepper.
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Drizzle the cleaned chicken thighs with a bit of olive oil.
Rub the spices all over.
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Heat a skillet on the stovetop and add a little olive oil.
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Add the chicken thighs skin down. You want to sear the chicken thigh for about 5 minutes until they become nice and brown.
If you are using the same skillet for cooking, add ¼ cup of water and rearrange the pineapple pieces under the chicken thighs.
Cook in the preheated oven for about 25 minutes or an internal temperature of 165F
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In the meantime, start making the glaze.
In a saucepan, melt the butter, whisk in the flour for about a minute, and add the minced garlic, brown sugar, and chili. Then add the pineapple juice and apple cider. Bring the ingredients to boil, then lower the heat to medium-low. Let it simmer for about 10 minutes. Taste the sauce and add salt to taste.
Note: I like to add one more tablespoon of butter at the end. I whisk it with the other ingredients until it melts, and then I turn off the heat. The extra butter will give the glaze a smooth finish.
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Take the chicken from the oven when it's done and smother it with your amazing glaze!
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