2 tablespoons extra-virgin olive oil
8 chicken thighs
Kosher salt and freshly ground black pepper
1 red onion, minced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons gochujang
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 pineapple, peeled and cored, thickly sliced
1 bunch scallions, thinly sliced on the bias
1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat.
2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes.
3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan.
4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat.
5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes.
6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.