This post is going to be a little random. I woke up this morning thinking about my mom. I did my morning devotion and as I got started with my day- a thought would not leave my mind- How did Mom do it all? How did she manage it all? Just wave after wave of memories washed over me. My mom is a rock star! So I wanted to make something that she would love. This ginger pineapple chicken was a big hit. My mom is a big pineapple lover. She has something like 11 pineapple plants in her back yard.
She is even better than a rock star- she is a mom-star!
Being a mom is hard. That is a fact. Anyone who tells you otherwise is lying. Motherhood is full of doubts. Doubts whether you are doing a good job, if the words you say are right if the actions you take are correct. I live in a constant state of doubt. I try to check in with myself and the kids every day. To ensure that I am connecting with them. Just live marriage, parenthood is hard work.
The older I get the more I realize that my mom is a real life saint. I have 3 kids just like her. I have a husband just like her. I work just like her but I still feel as if I haven’t grasped parenthood as well as her.
So I called her and we had a quick chat. I told her how I felt and being just perfection she knew what to say. She reassured me that I’m doing a good job. Sometimes as a mother, we don’t see ourselves clearly.
Hearing from her that she thinks I’m a good mom, means so much. Because she means so much to me. My mom keeps it all the way real so, it matters.
This ginger pineapple chicken is simple but fragrant. It has simple warming flavors that remind me of my mother’s hug. I know it sounds cheesy- but words fail me to describe just how awesome this meal is. Try it and let me know. You guys know I love hearing from you. Let me know how it turned out.
- 4 Chicken thigh (I used bone in skin on but works great with boneless/skinless too)
- 2 Inch Fresh Ginger
- 2 Clove Garlic
- 1 Small Onion
- 2-3 Sprigs Thyme
- 1 Pineapple (sliced or cubed) (peeled and cored)
- 1 Cup Broth or water
- 1 Tablespoon vinegar
- 1 Tablespoon Brown sugar
- 1 Teaspoon Crushed red pepper flakes ( for less heat try 1/2 teaspoon)
- 1/2 Tablespoon Soy Sauce
- Salt and Pepper
- 1/4 Cup Flour
Pre-heat the oven to 350.
Heat the olive oil in an oven-safe skillet over medium heat.
Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, until the skin is golden- about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off.
Add the onions, ginger and garlic to the pan and stir to cook- about 3 minutes. Pour in a 1/2 of the broth, then stir and let it reduce for 1 to 2 minutes- scraping the bits of the bottom of pan. Add in the other 1/2 broth vinegar, brown sugar, red pepper flakes, and soy sauce. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.
Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Add the pineapple. Place the lid on the skillet and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.
Serve the chicken with the rice, spooning sauce over the top.