Fresh pineapple is awesome if you have it, just reserve all of the juice when you peel and slice it up. I usually do that on a rimmed baking sheet with a cutting board set inside. DO NOT USE pineapple in syrup or the recipe will be way too sweet.
Serves: 4 to 6
Prep Time: 5 minutes
Total Time: 35 minutes
4 to 6 boneless, skinless chicken thighs or breasts
(6 to 8 ounce each, 2 pounds total), trimmed
1 (20 ounce) can pineapple rings* or chunks, in juice
1/3 cup honey
2 Tablespoons cider vinegar or red wine vinegar
2 Tablespoons gluten-free tamari sauce
3 teaspoons curry powder
1-2 teaspoons chili-garlic sauce or other hot sauce, to taste
2 teaspoons cornstarch
2 Tablespoons water
2 green onions, sliced thin
1. Heat Oven & Prep Pan: Adjust oven rack to upper position and preheat oven to 450 degrees. Spray a 9 by 13-inch baking dish with vegetable cooking spray.
2. Prep Chicken: Pat chicken dry with paper towels or clean kitchen towel, then season with salt and pepper. Lay the chicken in a single layer in the baking dish. Set aside.
3. Make Sauce: Drain pineapple rings* or chunks, reserving juice in a medium saucepan. (*If using rings, use a knife to cut them into chunks before draining the can.*) Add the honey, vinegar, tamari sauce, curry powder and chili-garlic sauce, if using and whisk together until thoroughly combined. Heat over medium-high heat, whisking often, until the mixture has thickened, about 8 minutes or so.
4. Finish Sauce: Add the cornstarch to the water and stir to combine. Pour cornstarch mixture into sauce and whisk to combine. Add pineapple chunks to saucepan and stir together to coat with the sauce.
5. Bake Chicken: Pour the pineapple sauce over the chicken. Bake until chicken is cooked through and registers 165 degrees on an instant read thermometer about 18 to 25 minutes, depending on the size of the chicken pieces.
6. Serve & Enjoy: Sprinkle chicken with green onions and serve hot. Enjoy!
