Friday, July 8, 2016

Pineapple Teriyaki Chicken Thighs

The past 3 weeks have been a dream come true! I have always wanted to be a mother and now I am. I still look at this little girl and think, "I can't believe she is mine!" It is all so surreal. My mom was here with us for 3 weeks, which was so helpful and wonderful. We were a mess when she left on Tuesday, but Gigi, will be coming tomorrow, so we are excited about that. Here are some fun photos from our few weeks and from Diane's photo shoot!

Pineapple Teriyaki Chicken
1/2 Tbsp minced chives
1 1/2 tsp garlic salt
3/4 tsp paprika
3/4 tsp pepper
1/4 tsp salt
4 chicken thighs
2 Tbsp oil
4 oz crushed pineapple
1/4 cup water
2 Tbsp brown sugar
2 Tbsp worcestershire sauce
2 Tbsp yellow mustard
2 tsp cornstarch
1 Tbsp cold water
Preheat oven to 350.
 Mix together first 5 ingredients.
 Rub the chicken thighs with season mixture.
 Heat oil in a skillet. Brown thighs on both sides.
 Place browned chicken thighs in a roasting pan.
 Mix together pineapple, water, brown sugar, Worcestershire sauce and mustard.
 Pour mixture over chicken. Place in the oven uncovered for 2 hours.

 Remove chicken thighs from pan.
 Mix together 1 Tbsp cold water with corn starch.
 Skim fat from the sauce then place juices in a sauce pan and bring to a boil. 
 Add cornstarch mixture and cook for 1-2 minutes while stirring until it thickens up.
 Serve chicken with rice (I used a Japanese fried rice from Trader Joes), topped with pineapple sauce.