Pineapple-Ginger Chicken Thighs

This dish features succulent chicken thighs marinated in a sweet and tangy pineapple-ginger sauce, balancing traditional flavors with a creative twist. Infused with garlic and onion powder, and thickened with cornstarch for a glossy finish, it’s a delightful gluten and dairy-free option that brings a tropical flair to your dinner table.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1/2 cup pineapple juice
• 1/4 cup gluten dairy free soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar

Instructions:

1. In a mixing bowl, combine pineapple juice, gluten dairy free soy sauce, garlic powder, onion powder, black pepper, ground ginger, and brown sugar. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill or oven to medium-high heat.
4. Remove the chicken from the marinade and reserve the marinade for later. Grill the chicken thighs for about 6-7 minutes on each side, or until they are cooked through and have a nice char.
5. While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer.
6. Dissolve the cornstarch in 2 tablespoons of water and slowly add it to the simmering marinade, stirring continuously until the sauce thickens.
7. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the chicken thighs drizzled with the thickened sauce.