Pineapple Chicken

bone-in chicken thighs & drumsticks
coarse salt and ground pepper
2 T. olive oil
2 c. pineapple juice
1 T. grated peeled fresh ginger (or dried works too)
2 scallions, thinly sliced (I used green onions...they were good!)
cooked white rice for serving (optional)

Preheat oven to 425 degrees. Remove skin from thighs and drumsticks. Season thighs, drumsticks, and wings with salt and pepper.

In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.

Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.

Wipe skillet clean; add pineapple juice and ginger. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes.

Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

adapted from: Martha Stewart Everyday Food