How to make it

  • Preheat oven to 425 degrees. Remove skin from thighs and drumsticks. Season thighs, drumsticks, and wings with salt and pepper.
  • In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
  • Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
  • Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

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  • valinkenmore 9 years ago
    Ooooo-la-la! This sounds great - can't wait to try it - Thanks Peeta for the great post! High 5!
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