Sweet and Spicy Pineapple Chicken Thighs

This dish features succulent chicken thighs marinated in a delightful blend of pineapple juice, soy sauce, and spices, resulting in a perfect balance of sweet and savory flavors. The addition of garlic and ginger adds a warm depth, while a cornstarch coating ensures a satisfying crisp. This recipe is both gluten-free and dairy-free, making it a versatile option for various dietary needs.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1/2 cup pineapple juice
• 1/4 cup gluten-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 large bowl, combine pineapple juice, gluten-free soy sauce, garlic powder, onion powder, black pepper, ground ginger, and brown sugar. Mix well to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Remove the chicken from the marinade and let excess marinade drip off. Dredge each thigh in cornstarch to create a light coating.
5. Place the coated chicken thighs on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and crispy on the outside.
6. Serve hot, drizzled with any remaining marinade if desired.