adapted from My Kitchen
This chicken is hot and sweet. When choosing the chili sauce be sure to pick one that reflects the tastes of your guests, some can be really hot while others are mildly tangy.
3-4 chicken thighs
1 Tbsp olive oil
3-4 cloves garlic
1 Tbsp fresh grated ginger
1/4 cup ketchup
1/4 cup chili sauce
1 large can crushed or cubed pineapple (plus the juice)
1 Tbsp sugar
1 Tbsp flour or cornstarch
green onion (garnish)
1. Heat oil in a large frying pan. Saute garlic and ginger about 1 minute, then add pineapple (plus juice), ketchup, and chili sauce. Bring to a boil and simmer for 5 minutes, stirring frequently. Let cool.
2. Once the sauce is cool, pour over the chicken and marinate in the fridge for at least 1 hour. Then place the chicken and sauce in a baking dish, cover with foil and bake at 300 F for 2 hours.
3. Take out the chicken, reserving the liquid, pan sear and set aside (keep warm). Take the liquid and put it in a frying pan, skimming the fat off the top. Bring to a boil and reduce the liquid, adding flour or cornstarch to thicken the sauce. Pour sauce over the chicken, garnish with green onions and serve.