6 skinless chicken thighs, trimmed of visible fat
3 inch piece of ginger, cut into 1/4 inch thick slices
2/3 cup pineapple juice
2 Tbsp. reduced sodium soy sauce
1 Tbsp. sesame seeds
1 cup pineapple chunks
3 green onions, thinly sliced (including green portions)
Coat a large nonstick skillet with nonstick cooking spray and place over medium heat. Add the chicken and ginger and cook, turning the chicken every few minutes, until the chicken is well browned on both sides; about 10 minutes.
In a small bowl, stir together the pineapple juice and soy sauce. Pour into the frying pan and bring to a boil. Cover and cook for 3 minutes. Uncover and add the sesame seeds and pineapple chunks. Continue cooking, turning the chicken occasionally, until it is opaque throughout and the liquid remaining in the pan has reduced to a glaze, about 5 minutes.
To serve, arrange the chicken, ginger, and pineapple on a large platter. Spoon an equal amount of glaze over each piece of chicken. Garnish with the green onions.