Pineapple Glazed Chicken Thighs

This is a nice light dish that has a lot of flavor.  I like the dark meat because it gives a richer flavor than using a chicken breast. 

6 skinless chicken thighs, trimmed of visible fat (I got the boneless skinless so I didn't have to deal with any bones)
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 (don't use oil because it will make your glaze oily) 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.