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!

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  • 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, to taste, cooked and hot, for serving


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

Step 2 –Sprinkle the chicken thighs with the salt and the 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 thighs and brown on both sides, about 2-3 minutes per side.

Step 5 –Transfer the chicken thighs 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 thighs to the skillet.

Step 11 –Cover and cook until the chicken thighs reach 165 degrees F internally, about 5-7 minutes.

Step 12 –Transfer the chicken thighs to a serving plate and keep them warm.

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Step 13 –Increase the heat to medium-high.

Step 14 –Cook and stir the pineapple juice mixture until slightly thickened, about 2 minutes.

Step 15 –Spoon the sauce over the chicken.

Step 16 –Serve with the rice.