Spicy Pineapple Chicken thighs with Rice & Peas

Tonight's dinner had a tangy, sweet & had a hint of spicy flavor to it... I made this meal compliments of my take on Rachael Ray's Spicy Pineapple Chicken. I decided to use 2 large bone in, skin on chicken thighs, I prefer these to the boneless because they have more flavor and you get the crispy skin element to the dish. I cooked the thighs at 375 degrees for 35 minutes, then let rest on a plate tented with foil for 5 minutes. While the chicken was resting I made the glaze in a cast iron skillet.  I made my own honey mustard by mixing mayo, dijon mustard & honey, let it sit in fridge for at least 30 minutes. Super easy to make sauces like this when you only need a small amount versus buying the bottled ones and then they sit in your fridge for who knows how long. I also cut the ingredients for the rice side dish in half since it was just the 2 of us eating tonight!

Spicy Pineapple Chicken thighs with Rice & Peas = YUM!

I made the full amount of the glaze to dip the chicken in because it was so good and drizzled a small amount over our rice as well. Q & I both give this dinner an A+ and would definitely make it again!

Enjoy!