Korean chicken is a spicy and very tasty dish on it’s own, but this recipe adds a tropical flare by infusing a classic Korean chicken with pineapple. This is not a hard dish to prepare but does take some time. It will however amaze your dinner guest as it is something they’ve likely never tasted before.
Ingredients
- 8 Chicken thighs – skin-on / bone-in
- 1 Red onion – diced
- 3 Garlic cloves – minced
- 1 Pineapple – peeled, cored, and thickly sliced
- 1 Bunch scallions – thinly sliced for garnish
- 2 TBL Olive oil
- 1 TBL ginger – minced
- 3 TBL Gochujang – Korean chili sauce
- 3 TBL Soy Sauce
- 3 TBL Rice wine vinegar
- Salt and Pepper
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 375 F (190 C).
- Cook chicken
- Heat a heavy bottom pan, best to use a cast iron Dutch Oven
- Add oil and allow time to get hot.
- Generously season chicken with salt and pepper (both sides)
- Place chicken in hot oil, skin side down, and cook until skin is crisp (~9 mins)
- Flip chicken and cook 3 more mins.
- Transfer to plate and set aside.
- Drain all but 1 TBL of grease from pan and add onion and saute until translucent (~5 mins).
- Add garlic and ginger and cook 1 min.
- Add Gochujang, Soy sauce, and rice vinegar, and bring to a simmer.
- Reduce temp to Med (or to simmer) and add back chicken, skin side up.
- Top chicken with pineapple slices.
- Cover pan and simmer for ~15 mins, basting a few mins with the sauce.
- Remove cover and simmer ~3 mins basting to get a coating on chicken.
- Serve with pineapple slice and drizzle with sauce. I like to serve this dish with Jasmine rice, but any rice will do.
