This is another find from one of my library cookbooks--The Mayo Clinic Williams-Sonoma Cookbook. I served this to the kids (Curtis was out of town with work) and they loved it. Curtis even liked the leftovers when he ate them a couple of days later. I served this with Saffron-Raisin Pilaf.
This makes 6 servings. The recipe recommends about 2 - 2 1/2 lbs chicken thighs, but I am sure you can use whatever cut of chicken you are partial too (however, use weight to judge the amount of substitutions). Also, be sure to remove the ginger slices before serving. Biting down into the ginger isn't necessarily a very delicious thing.
from Mayo Clinic Williams-Sonoma Cookbook
6 chicken thighs, bone-in, skin removed, visible fat trimmed (about 2 - 2 1/2 lbs)
3-inch piece of fresh ginger, peeled, and cut into 1/4" thick slices
2/3 c pineapple juice
2 T soy sauce
1 T sesame seeds
1 c pineapple chunks
3 green onions, thinly sliced, including green portions
Heat some olive oil in a large pan over medium heat. Add the chicken and ginger and cook until the chicken is browned on both sides, turning chicken every few minutes, about 10 minutes. Meanwhile, in a small bowl, stir together the pineapple juice and soy sauce. Pour into pan with chicken and bring to a boil. Cover and cook 3 minutes. Uncover and add the sesame seeds and pineapple chunks. Cover and continue cooking, turning chicken occasionally, until the chicken is opaque and the liquid in pan has reduced to a glaze, about 5 - 10 minutes.
To serve, put chicken and pineapple on platter. Spoon glaze over top chicken and garnish with green onions.