Loaded with flavor, this dish is always a hit. You can make the sauce up to five days ahead and refrigerate.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
To make the sauce, place the oil in a small pot with the potato starch and mix to create a roux.
Add the remaining sauce ingredients and stir over medium heat until thickening. Remove from heat and let cool. If the mixture is too thick, thin down a bit with water or more orange juice (up to 1/4 cup).
Dredge the chicken pieces in the potato starch.
Arrange the pineapple rings on the bottom of your baking dish. Place chicken skin-side up on top and smear the sauce over the skin.
Bake covered for a half hour. Uncover and bake for another 45 minutes.
If you’re using chicken on the bone, bake for at least an hour covered before uncovering.
Photography: Moishe Wulliger
Styling: Renee Muller