1/2cuppineapple juicestrained from can of diced or crushed pineapple in 100% juice (no added sugar, not in syrup)
2tbsp low sodium soy sauce
2tbsp honey
1tbsp white or red wine vinegar
Pinch of salt
½cup pineapple pieces from can
Optional:Sriracha for serving
Instructions
Preheat oven to 375 F.
Drizzle 1 tbsp oil in bottom of 9x13 baking dish. Arrange chicken thighs in one even layer. Prick chicken with fork multiple times on both sides to tenderize.
Strain the canned pineapple over a bowl to reserve juice.
In a small mixing bowl, whisk together ½ cup strained pineapple juice, 2 Tbsp soy sauce, 2 Tbsp honey, and 1 Tbsp vinegar.
Pour marinade evenly over chicken. Sprinkle on salt to taste. Spoon ½ cup pineapple pieces onto the chicken.
Bake at 375 F for 20 minutes, or until chicken is cooked through.
Serve with rice and a drizzle of Sriracha (or leave it off for the kids), and steamed broccoli.