4 boneless skinless, boneless chicken thighs
2 cups white sugar
1 cup water
2 tablespoons butter
1 quart crushed pineapple, drained
1 (14 ounce) can coconut
1 (8 ounce) can pineapple juice concentrate
1 (3 ounce) package instant coconut cream pudding mix
1 (1 ounce) square unsalted butter
In a large bowl, mix sugar, water, butter and pineapple. Pour mixture over chicken thighs. Cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Mix pudding mix with pineapple juice concentrate and coconut cream. Spread mixture over chicken thighs.
Bake uncovered for 8 to 10 minutes in the preheated oven, rotating pan several times during cooking. Turn chicken breasts while still warm and immediately place on oven rack to cool completely.
Weigh chicken breasts one ounce at a time and serve with rice or pasta.
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