Do the prep first. Rinse desired number of Chicken Thighs and place in a paper towel lined dish, single layer and season with S&P. Cut a 1/2 Fresh Pineapple into chuncks. Cut 2 Peppers (any colors you like) into 1" squares. To a dish, add flour for dredging and season with S&P and Paprika. To a measuring cup, combine 1 1/2 Cups Chicken Broth, 3/4 Cup Apple Cider Vinegar, 1 TBL Soy Sauce. Have at the ready, 3/4 Cup Sugar, 2 TBL Corn Starch, 2 tsp Freshly Grated Ginger, 1/2 tsp Red Pepper Flakes.
Heat large flat bottomed sauteuse pan over medium heat. Add Canola Oil, enough to coat the bottom of the pan. Working with 1 piece of chicken at a time, dredge in flour and add to the hot pan - skin side down Cook the first side until golden brown and flip the chicken and cook second side until golden brown.
Place on a platter, single layer.
Pour off all the excess oil. Place pan back on the heat and add the broth mixture and sugar and stir to combine. Stir in corn starch and stir until it bubbles gently and begins to thicken.
Up to this point can be made in advance and finished when ready.
Preheat oven to 350. Add pineapple and peppers to the sauce and toss until coated. Add ginger and pepper flakes and stir to combine. Add chicken to the pan without layering it. It should be nestled in the sauce (as pictured) without getting sauce on the top.
Place in hot oven and bake uncovered for 30-40 minutes until hot and bubbly. Let rest for 5-10 minutes before serving. Serve over Jasmine Rice.
