Ingredients
- 3 1/2 lbs Chicken Thighs, skinned
- 2 cups Water
- 1 14-oz can Pineapple Chunks with juice
- 1 large carrot, julienned
- 1/2 Red Bell Pepper, sliced
- 1/2 Green Bell Pepper, sliced
- 1/2 Orange Bell Pepper, sliced
- 1/2 Yellow Bell Pepper, sliced
- 1 tbsp of Cool Runnings all purpose seasoning with pimento
- 1 tsp Salt
- 1 Tbsp Ketchup
- 1 Tbsp Corn Starch
Directions
1. Take the skinless chicken thighs and season them with Cool Runnings all purpose seasoning with pimento. Let the seasoning marinate overnight or at least an hour before cooking.
2. Heat up your skillet with some oil on high heat and sear the chicken on both sides until browned. Once ready, throw the skillet into the oven for 30 minutes at 400F.
3. After 30 minutes, remove the chicken from the oven and set it aside. In the same skillet, add 1 cup of boiling water and bring it to a simmer. Add the julienned carrots and sliced bell peppers. Sauté until the vegetables are soft. Drain the juice from the canned pineapple into the skillet and bring it to a boil. Let it boil for about a minute.
4. In a separate bowl, mix the cornstarch with 1 cup of cold water until smooth. Stir the cornstarch mixture into the skillet, along with the ketchup and pineapple chunks. Keep stirring until the sauce thickens.
5. Add the chicken back to the skillet and spoon the sauce over the chicken. Allow the chicken to heat through, ensuring it is well coated with the sauce.
6. When ready to serve, remove the skillet from heat to prevent the sauce from drying out. Enjoy hot!