Description
This gluten-free baked chicken recipe takes minutes to prepare with amazing results. The chicken is tender with crispy skin smothered in Hawaiian pineapple sauce. Pineapple is surprisingly tasty in savoury dishes such as this one, giving it a zesty fresh flavour rather than sweet.
Ingredients
- 8 Chicken Thighs, Bone-in, With Skin
- Sea Salt, to taste
- 2 teaspoons Coconut Oil
- 1 Yellow Onion, Cut Into 1-inch Cubes
- 1 Red Bell Pepper, Cut Into 1-inch Cubes
- 3 cloves Garlic, Chopped
- 1 Tablespoon Fresh Ginger, Minced
- ½ cups Pure Maple Syrup
- ¼ cups GF Tamari Sauce
- 1 Tablespoon GF Tapioca Starch
- 2 cups Fresh Pineapple, Cut Into 1-inch Cubes
Preparation
Preheat oven to 350ºF. Season chicken with salt.
Heat coconut oil in a large nonstick frying pan or wok over high heat. Add chicken and sear on both sides until golden, about 2 minutes per side. Remove chicken and arrange chicken pieces in a 9 x 13-inch baking dish.
Remove most of the oil from the wok. Add onions, bell pepper, garlic and ginger. Stir-fry for 1 minute over medium heat .
In a small bowl, mix maple syrup, tamari sauce and tapioca starch until smooth. Add sauce and pineapples to the wok and cook over medium heat until the sauce starts to thicken.
Pour sauce over the chicken and bake until chicken is browned and fully cooked, about 40 minutes. Serve over rice and sprinkle with sesame seeds.
