Posted By: GregGraves 
Jul 1  # 1 of 1
  • 2 pounds chicken thighs
  • 1/3 cup flour
  • 1/2 tsp celery salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp garlic salt
  • 1 pound can of pineapple chunks in pineapple juice
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  1. Mix the flour, celery salt, nutmeg, and garlic salt together in a large ziploc type bag, and mix well.
  2. Add a few chicken thighs to the plastic bag, close and shake well to coat the chicken with the seasoned flour mix. Repeat for all of the chicken thighs. Make more seasoned flour if required.
  3. Brown the thighs in a large non-stick skillet or chicken fryer.
  4. Drain 3/4 cup of the pineapple juice from the can of pineapple chunks intoa 1 cup Pyrex measuring cup. Cover the remaining pineapple in the can and refrigerate.
  5. Mix the pineapple juice with the soy sauce and sugar. Add to the pan, heat to a boil, then cover and simmer for about an hour.
  6. Five minutes before serving, add the pinneapple chunks and heat through.