Pineapple Chicken

Estee Kafra Estee Kafra
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Loaded with flavor, this dish is always a hit. You can make the sauce up to five days ahead and refrigerate.

1h 30m 6
Medium Gluten Free Low Carb Passover Meat

Directions

Prepare the Sauce

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. To make the sauce, place the oil in a small pot with the potato starch and mix to create a roux.

  3. 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).

Prepare the Chicken

  1. Dredge the chicken pieces in the potato starch.

  2. 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.

  3. Bake covered for a half hour. Uncover and bake for another 45 minutes.

Credits

Notes:

If you’re using chicken on the bone, bake for at least an hour covered before uncovering.

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

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