By Juli Bauer – PaleOMG
Prep time: 10 minutes
Cook time: 33 minutes
Total time: 43 minutes
Preheat oven to 450 degrees F.
Place a large cast iron skillet over medium-high heat. Once pan is very hot, place deboned chicken thighs skin side down on the skillet. Feel free to crowd the pan because they will shrink up a good amount. Sprinkle each chicken thigh with salt, garlic powder, onion powder, and paprika. Once the skin has browned and become crispy, about 7-8 minutes, flip and cook for 5 more minutes. Then place in the oven to cook for 15-20 minutes, until no pink remains.
While chicken is in the oven, place a medium sauté pan over medium heat and add ghee and pineapple chunks and cook until pineapple has caramelized on all sides, about 5 minutes.
Place pineapple, mustards, and honey to a food processor and puree until smooth.
Top each chicken thigh with pineapple honey mustard. Boom. Done.
Food and life enthusiast Wendy Diddy, of Foundational NEWtrition, shares inspiration for everyone.
Search my site or pick a category for quick and easy access to a topic.
Stay in touch with events and updates.