Firecracker Pineapple Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 People
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Calories
417 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Firecracker Pineapple Chicken
Description
The recipe starts by creating a flavorful sauce in avocado oil with fresh ginger, pineapple juice, hot sauce, and coconut aminos. Tapioca starch is whisked in to thicken the sauce to a shiny glaze. Meanwhile, chicken breast pieces are seasoned with tapioca starch, salt, and pepper, then pan-fried until golden and crisped. The sauce is combined back with the chicken and cooked to meld flavors.
Pineapple tidbits add bursts of sweet fruitiness, enhancing the sauce's tang. The dish is garnished with sliced green onion and sesame seeds to provide fresh and nutty accents. The finishing touch is serving the chicken and sauce over cooked white rice or cauliflower rice, offering a neutral base that soaks up the vibrant sauce.
The approach emphasizes balancing sweet and spicy elements, and the tapioca starch creates both a crispy exterior on the chicken and a smooth thick sauce. The method separates sauce preparation and chicken cooking to maintain texture and flavor clarity.
Ingredients
For the sauce:
- 1 1/2 tablespoons avocado oil
- 1 1/2 teaspoons ginger fresh, minced
- 3/4 cup pineapple juice
- 1 tablespoon hot sauce
- 1/2 tablespoon coconut aminos (or soy sauce, if not Paleo)
- 1 teaspoon tapioca starch
For the chicken:
- 3 tablespoons tapioca starch
- salt
- black pepper
- 8 ounces chicken breast cubed
- 2 tablespoons avocado oil
- 1/4 cup pineapple tidbits drained
- white rice for serving, cooked or cauliflower rice
- green onion for garnish, sliced
- sesame seeds for garnish
Instructions
- In a medium frying pan, heat the avocado oil (for the sauce) on medium heat. Add in the ginger and cook until fragrant, about 30 seconds. Turn the heat to medium-high and add the pineapple juice, hot sauce, and coconut aminos. Bring to a boil.
- Once boiling, whisk 2 teaspoons of the sauce with 1 teaspoon of tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well-mixed.
- Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium-low and cook for 1 minute until the sauce becomes shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken.
- Place the tapioca starch and a pinch of salt and pepper in a large Ziploc bag. Add in the cubed chicken and shake until evenly coated.
- Heat 1 tablespoon of the avocado oil on medium-high heat in a large frying pan. Add half of the chicken pieces and cook until golden brown, about 2-3 minutes. Flip and cook until the other side is golden brown. Then, transfer to a paper towel-lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.
- Add the cooked chicken to the sauce, along with the pineapple tidbits, and toss to coat it evenly.
- Serve over cauliflower rice (or rice) and garnish with green onion and sesame seeds.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 27.4g | 9% |
| Protein | 24.3g | 49% |
| Fat | 20.1g | 31% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 14.3g | 72% |
| Cholesterol | 64mg | 21% |
| Sodium | 427.7mg | 18% |
| Potassium | 447.4mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 16.7g | 33% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 28mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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