Stuffed Chicken Thighs with Cheese and Pineapple Sauce – An Exotic Flavor Experience

Preheat your oven to 375°F (190°C).

Carefully make a pocket in the chicken thighs by slicing through the thickest part of the meat, being careful not to cut all the way through.

Season both the outside and inside of the chicken thighs with salt and pepper.

Stuff each chicken thigh with a generous amount of cheese, pressing the cheese into the pocket you created.

Sear the Chicken:

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add the stuffed chicken thighs, skin side down, and sear for 4-5 minutes until the skin is golden and crispy.

Flip the chicken thighs over and sear the other side for another 2-3 minutes.

Once seared, transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Prepare the Pineapple Sauce:

While the chicken is baking, place the pineapple chunks, honey, soy sauce, grated ginger (if using), and lime juice in a saucepan over medium heat.

Bring the mixture to a simmer, stirring occasionally. Cook for about 5-7 minutes until the pineapple softens and the sauce reduces slightly.

If you prefer a thicker sauce, mix the cornstarch with a small amount of water to form a slurry, and stir it into the sauce. Cook for another 1-2 minutes until the sauce thickens.

Serve:

Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

Drizzle the pineapple sauce over the stuffed chicken thighs just before serving.

Serving and Storage Tips:

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