Chicken is not a fast dinner to make, but it can be worth the wait. Especially if you take some thighs, various sauces from the fridge and a can of pineapple, then toss it in the oven. If you weren’t hungry when you started – you will be by the time the tangy vapours escape the oven.
Just start looking in the fridge for the nearly empty bottles of ketchup, honey, BBQ sauce and add the juices from a small can of pineapple, some tamarind water, Worcestershire sauce and stir. I just put everything into the roasting pan. A teaspoon of balsamic vinegar wouldn’t hurt if you have some.
Snuggle those thighs in the sauce and turn to coat. Sprinkle with garlic, salt and pepper. Add the pineapple around the chicken pieces. Cover and bake for about 45 minutes, remove the lid or foil for another 15-20 minutes. The sauce can be glazed on the chicken half way through and again towards the end.
Serve is with fluffy rice and a side salad.