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Sunday, May 3, 2020

Three Ingredient Pineapple Thai Chicken, dinner #2 from frugal chicken thighs!

Have a busy kitchen? Do you like recipes that will adapt to slow cooking or oven baking? Us too, so that was the inspiration behind Three Ingredient Pineapple Thai Chicken!

We have made this tasty dish a couple of different ways, with crushed pineapple and with sliced pineapple. Each version of Three Ingredient Pineapple Thai Chicken is delicious, and each has a slightly different personality. When made with crushed pineapple, there is pineapple in the sauce. When made with sliced pineapple, the sauce is smooth yet totally delicious! Plus you get roasted in Sweet Chili Sauce pineapple slices...

Honestly, when made with crushed pineapple Three Ingredient Pineapple Thai Chicken is not very pretty...you see once we had some crushed pineapple leftover from baking a Carrot Cake. Once again, my frugal side took over and this chicken dish was born. And we have been enjoying it ever since. Enjoyed it often enough to change up the cooking method on a particularly busy day, adding the slow cooker option, for those busy days!

Three Ingredient Pineapple Thai Chicken, use your slow cooker or bake in the oven!

During baking the sauce forms. It is not too sweet or too hot, just right to dip crusty bread or drizzle on your favorite cooked grain. We often serve this with brown rice. And it goes especially well with Cilantro Brown Rice and Red Potatoes! The cilantro is a great flavor complement to the chili sauce...

I do not know a single cook who does not appreciate an adaptable recipe. You may cook Three Ingredient Pineapple Thai Chicken in your slow cooker (the 9X13 pan style slow cookers are perfect for this recipe!) or bake it in a 350-degree oven. You will find directions below for both cooking methods.

Ingredients needed for this recipe:
  • chicken thighs
  • crushed pineapple
OR
  • sliced pineapple
  • sweet red chili sauce
You will also need the following:
  • baking pan 
OR 
  • slow cooker
  • measuring cup

Now we are ready to begin!

Three Ingredient Pineapple Thai Chicken.


Three Ingredient Pineapple Thai Chicken
by the seat of my pants
Note: You may also bake at 350-degrees, 45 - 55 minutes.

6-8 skinless boneless chicken thighs
1 - 8 oz can of crushed pineapple or sliced (we use juice pack)
1/2 - 3/4 c sweet red chili sauce (the more you use, the "warmer" the sauce will be)

Arrange chicken thighs in the bottom of the slow cooker overlapping if necessary (this works great in a 9X13 pan size Slow Cooker).


Three Ingredient Pineapple Thai Chicken.

Easy to make, Three Ingredient Pineapple Thai Chicken.

Divide the pineapple and the juice evenly over the thighs, then drizzle the red chili sauce over evenly.

Cook on low, 41/2 - 6 hours or until done in your cooker.


Like recipes that will adapt to slow cooking or oven baking? Three Ingredient Pineapple Thai Chicken is the answer!
Always fork-tender and delicious!

Storage options for Three Ingredient Pineapple Thai Chicken. Store covered in the refrigerator for up to three days. You may freeze this dish, but do expect some loss of flavor upon thawing. Thaw completely in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Three Ingredient Pineapple Thai Chicken has been included below. 

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Printable "copy and paste" version:


Three Ingredient Pineapple Thai Chicken
by the seat of my pants
Note: You may also bake at 350-degrees, 45 - 55 minutes.

6-8 skinless boneless chicken thighs
1 - 8 oz can of crushed pineapple or sliced (we use juice pack)
1/2 - 3/4 c sweet red chili sauce (the more you use, the "warmer" the sauce will be)

Arrange chicken thighs in the bottom of the slow cooker overlapping if necessary (this works great in a 9X13 pan size Slow Cooker).

Divide the pineapple and the juice evenly over the thighs, then drizzle the red chili sauce over evenly.

Cook on low, 41/2 - 6 hours or until done in your cooker.

Storage options for Three Ingredient Pineapple Thai Chicken. Store covered in the refrigerator for up to three days. You may freeze this dish, but do expect some loss of flavor upon thawing. Thaw completely in the refrigerator before reheating. 

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Would you like to comment?

  1. Sounds delicious! I love recipes like this that use few ingredients and don't take forever to prepare. I think I would prefer the crushed pineapple. I might add some diced red bell pepper, too. Pinned to try later.

    ReplyDelete
    Replies
    1. The addition of red bell pepper would be great! Thanks for stopping by.

      Delete
  2. Sounds great! Thank you for sharing at Party In Your PJ's.

    ReplyDelete
  3. Not only does that sound good, it looks so pretty. Perfect for when we're allowed to have guests over again.

    ReplyDelete
    Replies
    1. It is a favorite around here. Another reader suggested some red bell pepper, which would be nice too!

      Delete
  4. What a tasty and easy recipe! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday,483.
    Come back soon!
    Miz Helen

    ReplyDelete
  5. Thanks for sharing at the What's for Dinner party. Really glad you stopped by. Have a fabulous weekend.

    ReplyDelete
    Replies
    1. Helen, you are welcome, thanks for hosting What's for Dinner!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!