Teriyaki-Pineapple Chicken Thighs - cooking recipe

Ingredients

1 cup teriyaki sauce
3 tablespoons parsley
2 teaspoons ground ginger
1/3 cup brown sugar
1 pinch salt
1 pinch pepper
1 cup crushed pineapple
8 chicken thighs, bone-in and skin-on (2 per person)
salt
pepper
garlic powder
1 (3 ounce) can unsweetened pineapple juice

Preparation

Preheat your oven to 450 degrees Fahrenheit.
Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
Pour pineapple juice in the roaster and cover tightly with foil.
Place roaster in the oven and cook for 30 minutes.
Chop the parsley.
In a small sauce pan, stir all of the sauce ingredients together over medium heat.
Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
Check chicken for doneness with a meat thermometer.
Turn your broiler on \"high\" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
Brush sauce generously on the chicken. Return pan to oven.
Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
Remove the roaster from the oven. Serve with desired sides.