That’s what I do for a banquet when I want to surprise my guests!

Pat dry the chicken thighs with paper towels. Remove any unwanted skin parts and bone. Cut the thicker part to flatten. You can also use boneless chicken thighs. Cover with cling film and pound the meat flat.
Season the chicken thighs with salt, paprika, garlic powder, dried basil, ground coriander, and black pepper. Let it marinate while preparing the filling.
Prepare the filling by mixing 170g pineapple and 150g cheese. Stuff the chicken thighs with this mixture and secure with toothpicks.
Preheat the oven to 190°C (374°F) (top/bottom heat). Place the new potatoes on a baking sheet lined with parchment paper. Lightly grease the baking sheet with vegetable oil. Bake the potatoes for 30 minutes, then reduce to 180°C (356°F) for 10 minutes (top/bottom heat + fan oven).
In a saucepan, mix 200ml pineapple juice with 50ml reserved juice. Add 1 tablespoon cornstarch and stir until smooth. Then add ketchup, soy sauce, apple cider vinegar, sugar, and garlic powder. Heat over medium heat until smooth. Add the starch mixture, stirring constantly. Bring to a boil while stirring. Simmer for 10-15 minutes over low heat.
After 40 minutes, generously brush the chicken thighs with the sauce. Bake for an additional 7-10 minutes at 180°C (356°F) (top/bottom heat + fan oven).
Serve the chicken thighs with the sweet and sour pineapple sauce. Enjoy this juicy and flavorful dish!

If using boneless chicken thighs, it can simplify the preparation process.
Ensure proper seasoning of the chicken for a balanced flavor.
Check the chicken’s doneness, ensuring it reaches a safe internal temperature of 75°C (165°F).
Let the meat rest for a few minutes before serving to retain its juices and ensure a tender texture.