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Baked Hawaiian Chicken with Pineapple

Published: July 18, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 45 Minutes
Serves Serves 6-8
Baked Hawaiian Chicken with Pineapple
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Average Rating: 3.5 | Rated By: 3 users

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. Serve with any one of our gluten free rice sides

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Ingredients

  • 2 tsp. coconut oil
  • 8 chicken thighs, bone in with skin
  • 1 medium size yellow onion, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 3 garlic cloves, roughly chopped
  • 1 Tbsp. fresh ginger, minced (about 1-inch of ginger)
  • ½ cup pure maple syrup
  • ¼ cup GF Tamari sauce
  • 1 Tbsp. GF tapioca starch/flour (you can also use GF corn starch)
  • 2 cups fresh pineapple, cut into 1-inch cubes
  • Sea salt to taste
  • Black sesame seeds for garnish (optional)

    • Instructions

  • Preheat oven to 350 F
  • Season chicken with salt
  • Heat coconut oil in a large non-stick frying pan or wok over high-heat. Add chicken and sear on both sides until golden. About 2 minutes per side. Remove the 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. Once the sauce starts to thicken remove it from the heat immediately and pour over the chicken
  • Bake until chicken is browned and fully cooked. About 40 minutes
  • Serve over rice and sprinkle with sesame seeds


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