Ingredients:

Sauce:​

1/2 cup pineapple juice (all the juice from a 398 mL can of pineapple tidbits) 

1/4 cup apple cider vinegar

2 Tbsp ketchup

1 Tbsp tamari (gluten-free)

Pinch of salt

1/4 cup water

2 1/2 Tbsp tapioca starch

1/2 can of pineapple tidbits (cut smaller if you prefer)

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2 lbs of boneless skinless chicken thighs (~8-10 depending on size)

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Instructions:

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Preheat oven to 365°F.

Start with the sauce, mix the first 5 ingredients in a small saucepan. Bring to a boil on medium-high heat, stirring a few times.

In a small glass or bowl, mix the water and tapioca starch together. When sauce is boiling, add a few spoonfuls of the hot sauce to the tapioca starch mixture. Then add the starch mixture to the sauce pot, making sure to stir well to avoid lumps. Drop heat to about medium and keep stirring sauce until thick. 

When you achieve your desired thickness, stir in pineapple, and set aside.

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Chicken:

In a casserole dish or an 8 x 8 glass dish, line the bottom with the chicken thighs side by side. Then pour the sauce over the top, making sure all the chicken is covered well.

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Bake covered for 30 minutes, then 10 minutes uncovered.

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Serve on it's own with vegetables, or serve over rice or quinoa. 

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