6 skinless, bone-in chicken thighs
3 inch piece fresh ginger, cut into ¼ inch slices
2/3 cup pineapple juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds
1 cup pineapple chunks
3 green onions, thinly sliced, including green portions.
Coat a large nonstick frying pay with nonstick cooking spray and place over medium heat. Add the chicken and ginger and cook, turning the chicken every few minutes, until well browned on both sides, about 10 minutes.
In a small bowl, stir together the pineapple juice and soy sauce. Pour into the frying pan and bring to a boil. Cover and cook for 3 minutes. Uncover and add the sesame seeds and pineapple chunks. Continue cooking, turning the chicken occasionally, until it is opaque through out and the liquid remaining in the pan has reduced to a glaze, about 4 minutes.
To serve, arrange the chicken, ginger and pineapple on a large platter, spoon equal amounts of the glaze over each piece of chicken. Garnish with green onions.
Makes: 6 servings