This isn’t my recipe. I don’t even know where the recipe came from exactly. This was a school project for my daughter. The recipe was given to them in school and the project was to create meals and sell them in school as part of an entrepreneur skills training. According to my daughter, she was not required to buy the ingredients herself (her dad went to the supermarket) and neither was she expected to do the cooking (which I did). Her role was to sell the packed lunches. And she sold all.
I can’t say that she didn’t have original ideas. The disposable containers were her idea. I originally thought she was supposed to bring the entire baking tray to school and serve the chicken as the orders came. But she figured it would be easier to sell completely packed lunches with rice. So, that was how I prepared everything (below).
The sad part of the story, at least for my husband and I, was that we got no share of the profits. I mean, duh, the little dear didn’t give any money for this project. Her dad’s capital and my labor and we got no share of the profits. And when we jokingly demanded our share, she asked: “Why, it’s my project!” Bruha. Next time, she can do the buying, the cooking, and the packing as well.
The following recipe has been modified from the original provided by the school. I had no idea what candied ginger was so I used grated ginger. I also wet the bottom of the baking dish with melted butter before arranging the chicken thighs to make sure they wouldn’t stick. Since they were intended for selling, I didn’t want to take any chances. Place the chicken thighs in a large glass bowl. Season liberally with salt and pepper. Add the dried rosemary and mix, working the seasonings and herbs into the chicken meat. Let sit for about 15 minutes.
Spread the melted butter over the entire bottom of the baking dish which should be large enough to hold the chicken thighs in a single layer. Arrange the chicken thighs, skin side up. Pour in the pineapple juice. Sprinkle the grated ginger and onion leaves on top. Bake, uncovered, for 25 to 35 minutes, depending on the size of the chicken thighs. Remove the baking dish from the oven (the tops of the chicken should be lightly browned by this time) and add the pineapples. If using pineapple slices, you may cut them into halves or chunks. Return the chicken to the oven and bake for another 10 minutes.