- 10 minutes
- 20 minutes
Enjoy chicken thighs made with a brown sugar rub and served with pineapple and ginger, all made in a white wine sauce.
- Add olive oil and butter to a cast iron skillet. Heat pan over medium heat.
- Dry chicken with paper towels and sprinkle with brown sugar, onion powder, garlic powder, salt, and pepper. Add the chicken to the hot pan and brown each side. Once both sides of the chicken are browned, remove from the pan and place on a plate.
- Deglaze the pan with the white wine. Use a wooden spoon to scrape all the brown bits up from the pan. Whisk together the warm water and cornstarch and add to the pan. Add the pineapple pieces with the juice, along with the minced ginger. Let simmer until the sauce is thickened a bit. Crush the pineapple with a potato masher, if desired, to break up the chunks of pineapple even more.
- Add the chicken back to the skillet and continue cooking over low heat until thoroughly cooked. Top with fresh parsley if desired.