1 kg of chicken thighs
4 tablespoons of olive oil
4 cloves of garlic, minced
1 small onion, chopped
4 cups of diced tomatoes, seeds and peel removed
1 cup of water
3 cups of cooked pineapple, cut into wedges
2 tablespoons of chopped fresh parsley
2 tablespoons of thinly sliced scallions
Salt and black pepper to taste
1 kg of chicken thighs
4 tablespoons of olive oil
4 cloves of garlic, minced
1 small onion, chopped
4 cups of diced tomatoes, seeds and peel removed
1 cup of water
3 cups of cooked pineapple, cut into wedges
2 tablespoons of chopped fresh parsley
2 tablespoons of thinly sliced scallions
Salt and black pepper to taste
Season the chicken with salt and black pepper
Heat the olive oil in a large skillet over medium-high heat
Add the garlic and onion and cook until the onion is translucent
Add the chicken and cook until it starts to brown, about 5-7 minutes
Add the diced tomatoes, water, and pineapple wedges to the skillet
Bring the mixture to a simmer and cook for 20-25 minutes, or until the chicken is cooked through
Stir in the chopped parsley and scallions
Serve immediately.
