Sunday, April 12, 2015

Pineapple Siracha Baked Chicken Thighs

This past week I had to travel every day except for Friday! I had no time for cooking or hitting the gym so today I have been prepping some foods for the coming week and mentally preparing myself for 5 days of CrossFit this week.

On Tuesday last week I traveled up north to Fort Wayne for the Vera Bradley Outlet Sale. Each year several family members go to the sale and this year I was lucky enough to get tickets. I loaded up the car with Oden's things (the little girl I watch) and we were off! We met my aunt for lunch and then headed to the sale with the rest of the family later that afternoon. At the sale my aunt and uncle took Oden off in one direction to shop and when we met back up she had the cutest little Vera Bradley bear that she picked out! I also walked away with several awesome deals!

I didn't do my usual big shopping trip this week because I didn't have any time to sit down and plan so after a little Pinteresting and thinking about what I already had on hand, I came up with this recipe for Pineapple Siracha Baked Chicken Thighs.

This was so delicious! The chicken was juicy, sweet, and spicy. I love spicy things and this recipe can easily be tailored to be more or less spicy. The amount of siracha I added was perfect for me but may be a bit too much for you, so just play around with it a bit! You can always add a little more at the very end once it comes out of the oven.

Pineapple Siracha Baked Chicken Thighs Recipe


1.5-2 lbs. bone-in chicken thighs

Dry Rub
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder

olive oil
1/2 medium onion, diced
1 clove garlic, diced
1 20oz can diced pineapple, separate the juice from the chunks
1.5-2 tbsp. siracha hot sauce
2 tsp. cornstarch


1. Mix together all of the dry rub ingredients in a small bowl
2. Rub the dry rub generously over the chicken thighs
3. Place in a 9x9 baking dish
4. In a medium saucepan over medium heat, sauté the onion and garlic with a little olive oil until the onions are translucent
5. Add the pineapple juice, siracha, and cornstarch to the pan, stir and let simmer for 5 minutes
6. Add the pineapple chunks to the glaze and let it simmer 2-3 more minutes
7. Pour the glaze over the chicken thighs
8. Bake at 375 degrees for 45-50 minutes

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