Description
Sweet and spicy paleo chicken with a vibrant pineapple sauce. Gluten-free and Whole30 approved!
Ingredients
Units
Scale
- 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