This sweet and spicy paleo pineapple chicken is way better than takeout, plus it’s gluten free and Whole30 approved.
Straight up, this firecracker chicken is going to be the newest dinner to BLOW up your families taste buds, in the most CRAZY addicting, totally obsessively-gotta-eat-it-weekly kinda ways.
It’s the kind of chicken that you make 4 servings of for your hubs to bring to work the next 4 days and then – POOF – after day 1 you look in the fridge and ALL CHICKEN IS GONE. AAAND, you’re not even mad that it means you now need to make 3 more lunches because you TOTALLY get it. 
Really happened. True story. Right down to the “not even being mad” part.
You guys. This is my new favorite recipe. You know, until next week when I have a new favorite recipe.
Considering we have had whole30 mango chicken with coconut cauliflower rice, paleo orange chicken and whole30 bacon cauliflower fried rice, you know I have this obsesses ion with “whole30-fying” takeout dishes.
Mostly because I RLY RLY like takeout food, but I RLY RLY don’t like how it makes my GRUMBLY (in a bad way) belly feel after a major binge sesh. Considering you and I agree on ALL things food, I know you also have these feelings in your soul.
This healthy, real-food, takeout-fakeout (too much?) chicken uses pineapple juice to create a sticky-sweet sauce that wraps itself around each tender, golden-brown, crispy-crunchy bite of chicken and then – POW – those bursts of spicy hot sauce and salty coconut aminos hit your taste buds SQUARE IN THE FACE.
It’s the sort of spicy-sweet heat that tingles your taste buds and warms the back of your throat in happy-delicious-food GOODNESS, each and every time you MUNCH.
Click here for the sauce recipe.
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Paleo Pineapple Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo, Gluten-Free, Whole30
Description
Sweet and spicy paleo chicken with a vibrant pineapple sauce. Gluten-free and Whole30 approved!
Ingredients
Pineapple sauce:
- 1 tsp fresh ginger, grated
- 1 cup (240 ml) pineapple juice (from a can or carton)
- 2 tbsp hot sauce (such as Frank's RedHot or Tabasco), or to taste
- 3 tbsp coconut aminos
- 1 tsp tapioca starch (for thickening)
Chicken:
- 2 tbsp tapioca starch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lb (680 g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tbsp avocado oil, divided
To finish and serve:
- 1/4 cup (60 ml) pineapple tidbits, drained
- Cooked white rice or cauliflower rice, for serving
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Make the sauce: heat 1 tsp avocado oil in a medium saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 30 seconds.
- Increase the heat to medium-high. Add the pineapple juice, hot sauce, and coconut aminos. Bring to a boil.
- In a small bowl, whisk together the 1 tsp tapioca starch with 2 tsp of the boiling sauce until smooth. Pour the starch mixture back into the pan while whisking constantly.
- Boil, stirring constantly, until the sauce thickens and reduces and looks glossy, about 2–3 minutes. Reduce heat to medium-low and cook for 1 minute more. Transfer to a bowl, cover, and keep warm.
- Coat the chicken: combine the 2 tbsp tapioca starch, salt, and pepper in a large zip-seal bag. Add the cubed chicken and shake until evenly coated.
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, about 2–3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tbsp oil and chicken.
- Add the cooked chicken and pineapple tidbits to the sauce and toss well to coat.
- Serve over rice or cauliflower rice. Garnish with sliced green onions and sesame seeds.
Notes
For a thicker sauce, whisk in an extra teaspoon of tapioca starch and boil for an additional minute. Chicken thighs work beautifully here in place of breasts — they stay juicier and are more forgiving if you cook them a touch longer. Leftovers keep in the refrigerator for up to 4 days; reheat gently in a pan with a splash of pineapple juice to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of chicken should I use for the Paleo Pineapple Chicken?
You should use boneless, skinless chicken breasts to achieve the tender, golden-brown texture that pairs well with the sticky-sweet sauce.
Can I substitute coconut aminos with another ingredient?
Yes, you can substitute coconut aminos with tamari if you’re looking for a soy sauce alternative, but keep in mind that it may not be Whole30 compliant.
How can I adjust the spice level in the sauce?
You can adjust the spice level by increasing or decreasing the amount of hot sauce you add, or by using a milder sauce if you prefer less heat.
