Ingredients

• Chicken thighs, boneless, skinless

• Pineapple mustard

• 1-6 ounce can or 3/4 cup pineapple juice

• Salt and pepper

• 1 Tbsp butter

• Diced garlic clove

Directions

1. Season chicken thighs with salt and pepper, and generously brush chicken thighs with pineapple mustard. You can let this marinade in the fridge an hour or two, just remove 30 minutes prior to cooking.

2. Heat oil at the bottom of a dutch oven on medium heat, and lightly pat chicken.

3. Place chicken in oil, smooth side down, and don't move for 5 minutes. Flip chicken, and allow that side to brown, about 5 more minutes.

4. Add butter and garlic, scraping the bottom of the pan, for about 30 seconds.

5. Add pineapple juice, and allow to cook 2 more minutes.

6. Remove from heat and allow to rest before slicing