Chicken is still under $2 per pound, so I saw six fryer thighs for $2.68 total. I normally do not use my straight sided skillet, but it is larger and the six thighs fit perfectly in the larger pan. There was also enough room for the pineapple chunks in the middle, and a few at the intersections of the thighs. I poured the juice from the pineapple can into the skillet, added the chunked pineapple, grapeseed oil, chopped some onion, and added S&P, dry herbs (marjoram, thyme, basil, garlic (dry & clove)), some lime juice, agave nectar and some Splenda sweetener.

I normally flavor my chicken as I cook it, but the ingredients I used above were intentional so that I could add two different sauces to it. *The basic chicken here is delicious (pineapple, lime juice & sweetener), but I can go either with an Indian Curry (Pataks Hot Curry Paste) or with a Mexican Salsa (Herdez Salsa Ranchera) flavor.

It doesn’t matter which way I go, the rest of the ingredients are basically the same: onion, carrots, diced tomatoes (fire roasted garlic) and either Pataks Hot Curry Paste OR Herdez Salsa. If I go with the Salsa, then I might also add red pepper flakes, jalapenos, cayenne & chipotle pepper.