Step 1

Open up the pineapple can and set aside the pineapple rings.

Step 2

Pour 1/2 cup of the pineapple juice from the can into a large measuring cup. (We won’t be using the rest.)

Step 3

Add the ketchup, coconut aminos, rice vinegar, honey, fish sauce, sesame oil to the pineapple juice in the measuring cup. Toss in the ground ginger and minced garlic. Whisk it all together to form a marinade.

Step 4

Place the chicken in a medium bowl and sprinkle with the salt. Pour in 1/2 cup of the marinade. Set aside the remaining marinade.

Step 5

Toss the chicken well. Cover and marinate for 30 minutes or up to a day in the fridge.

Step 6

In the meantime, pour the remaining marinade into a small saucepan and bring it to a boil over high heat. Then, decrease the heat to maintain a simmer for about 20 minutes until the liquid has thickened into a sauce. Remove from the heat and set aside. You should now have about 1 cup of sauce.

Step 7

Set aside about 1/4 cup of the sauce to baste the chicken, and save the rest to serve with the finished dish.

Step 8

Heat the oven to 400°F on convection mode or 425°F on regular mode with the rack in the middle.

Step 9

Arrange the chicken thighs and the pineapple rings in a single layer on a rimmed, greased or parchment-lined baking sheet.

Step 10

Bake for 15 minutes. Then, rotate the tray and brush the reserved 1/4 cup of cooked sauce onto the chicken thighs and pineapple rings.

Step 11

Bake for an additional 5 to 10 minutes or until the thickest part of the thighs register 165°F on a meat thermometer.

Step 12

Garnish the chicken and pineapple with sesame seeds and scallions. Serve with the reserved sauce!