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: Serves 4
- Diet: Paleo, Gluten-Free, Whole30
Description
Sweet and spicy paleo chicken with a vibrant pineapple sauce. Gluten-free and Whole30 approved!
Ingredients
- 3 Tbsp Tapioca starch
- Salt
- Pepper
- 2 oz (57 g) Chicken breast (cubed)
- 2 Tbsp Avocado oil
- 1/4 cup (60 ml) Pineapple tidbits (drained)
- Cooked white rice (or cauliflower rice, for serving)
- Sliced green onion (for garnish)
- Sesame seeds (for garnish)
Instructions
- Heat avocado oil in a medium frying pan over medium heat.
- Add ginger and cook until fragrant, about 30 seconds.
- Increase heat to medium-high, add pineapple juice, hot sauce, and coconut aminos.
- Bring to a boil.
- Whisk 2 tsp of the sauce with 1 tsp of tapioca starch in a small bowl until smooth.
- While whisking, pour the tapioca starch mixture into the boiling sauce until well mixed.
- Boil, stirring constantly, until the sauce thickens and reduces, about 2-3 minutes.
- Reduce heat to medium-low and cook for 1 minute, until shiny.
- Transfer the sauce to a medium bowl, cover, and keep warm.
- Place tapioca starch, salt, and pepper in a large Ziploc bag.
- Add cubed chicken and shake until evenly coated.
- Heat 1 Tbsp avocado oil in a large frying pan over medium-high heat.
- Add half the chicken and cook until golden brown, about 2-3 minutes per side.
- Transfer chicken to a paper towel-lined plate and press out excess oil.
- Repeat with remaining oil and chicken.
- Add cooked chicken, pineapple tidbits to the sauce; toss to coat.
- Serve over cauliflower rice (or rice), garnish with green onion and sesame seeds.
Notes
- For a thicker sauce, increase the tapioca starch to 3 tablespoons and adjust cooking time accordingly.
- Substitute chicken thighs for breasts for a more tender and flavorful result. Adjust cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 4 days. Reheat gently in a pan or microwave.
- 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.
