Strawberry-Rhubarb-Glazed Chicken Thighs

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Washington Post


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1 stalk rhubarb (about 2 ounces), cut into 1/4- to 1/2-inch dice to yield 1/2 cup

4 to 6 large strawberries, hulled and cut into 1/4- to 1/2-inch dice to yield 1/2 cup

1 small onion, cut into small dice (1/2 cup)

1 cup sugar

2 teaspoons mustard seeds

1/4 teaspoon salt

1 cup water

2 tablespoons apple cider vinegar

8 scallions (root ends trimmed off), remaining white and light-green parts about 6 inches long

1/8 to 1/4 teaspoon salt

3/4 pound peeled and cored pineapple, cut into four 1/4- to 1/2-inch slices

8 (2 pounds) bone-in skinless chicken thighs

Freshly ground black pepper

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