Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. combine marinade with chicken in plastic food-storage bag. seal. marinate in refrigerator overnight. place oven rack in top position. heat oven to 500°f: drain chicken; discard marinade. pat dry. arrange in roasting pan. roast on top rack in 500°f: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°f: without touching bone.

Target recipe: season chicken with salt and red pepper. in a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. add sweet potato and banana pepper. cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. in a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. cook and stir gently until slightly thickened and bubbly. stir in bananas. cook and stir 2 minutes more. serve over cooked brown rice. makes 4 main-dish servings.