Honey Pineapple Chicken Recipe| Juicy, Tender and Super Delicious

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and a good thickener.

Cut 2 lbs of chicken with skin on into pieces and trim off excess fat.

In a bowl, mix salt, black pepper, paprika, garlic powder, onion powder, dry oregano, and a little Cayenne pepper.

Add 2 tbsp of olive oil and 3 tsp of water to the seasoning mix to create a paste.

Rub the seasoning paste onto the chicken pieces ensuring they are well coated.

Cover the chicken and marinate overnight.

Preheat the oven to 375°F.

Place the marinated chicken pieces skin side up in a baking dish and cover with foil.

Bake the chicken for about 50 minutes.

Prepare the sauce by mixing pineapple juice, dark soy sauce, ginger powder, garlic powder, ground cloves, dried oregano, and honey in a bowl.

Cut fresh pineapples into chunks, aiming for a size that is not too small or too big, using about 2 cups.

After 50 minutes of baking, remove the liquid from the baking dish and baste the chicken with the prepared sauce.

Sprinkle the pineapple chunks over the chicken and top with more sauce.

Return the dish to the oven uncovered for an additional 15 to 20 minutes, checking the internal temperature to ensure it's cooked through.

After 15 minutes, check for caramelization and glossiness, and baste with pan drippings if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens