The key to this dish lies in selecting fresh, quality ingredients — I always reach for ripe pineapples and the freshest bell peppers at my local market. Using skin-on, bone-in chicken thighs really locks in moisture and flavor, which is something my mom taught me years ago during those kitchen afternoons. If you’re short on time, boneless thighs work too, just adjust cooking time accordingly.

• 4 skin-on, bone-in chicken thighs
• 1 cup fresh pineapple chunks (or canned, packed in juice)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 red onion, sliced into wedges
• 2 tablespoons soy sauce (use low sodium if preferred)
• 2 tablespoons honey or maple syrup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
• Salt and pepper, to taste
• 1 tablespoon olive oil

If you want to switch things up, pineapple can be swapped for mango or peaches in season, and bell peppers can be replaced with zucchini or snap peas for a different crunch.