FIRECRACKER PINEAPPLE CHICKEN #diet #healthyrecipes #easy #pineapple #food

FIRECRACKER PINEAPPLE CHICKEN #diet #healthyrecipes #easy #pineapple #food

This solid, sweet and hot sparkler pineapple chicken is path superior to takeout! A gluten free, paleo and whole30 supper that everybody will love!

Straight up, this fire CRACKAH chicken will be the freshest supper to BLOW up your families taste buds, in the most CRAZY compelling, absolutely fanatically gotta-eat-it-week by week kinda ways.

It's the sort of chicken that you make 4 servings of for your center points to bring to work the following 4 days and after that – POOF – after day 1 you look in the refrigerator and ALL CHICKEN IS GONE. AAAND, you're not in any case distraught that it implies you currently need to make 3 additional snacks since you TOTALLY get it.

It's the kind of fiery sweet warmth that shivers your taste buds and warms the back of your throat in glad tasty nourishment GOODNESS, every single time you MUNCH.

FIRECRACKER PINEAPPLE CHICKEN #diet #healthyrecipes #easy #pineapple #food

Also try our recipe : Crispy Garlic Ranch Roasted Potatoes #roasted #garlic #healthydiet #whole30 #paleo

Ingredients :

For the sauce:

  • 1 1/2 Tbsp Avocado oil
  • 1 1/2 tsp Fresh ginger, minced
  • 3/4 Cup Pineapple juice
  • 1 Tbsp Franks red hot sauce
  • 1/2 Tbsp Coconut aminos (or soy sauce if not paleo)
  • 1 tsp Tapioca starch

For the chicken:

  • 3 Tbsp Tapioca starch
  • Salt and pepper
  • 8 Oz Chicken breast, cubed
  • 2 Tbsp Avocado oil
  • 1/4 Cup Pineapple tidbits, drained
  • Cooked white rice, or cauliflower rice, for serving
  • Sliced green onion, for garnish
  • Sesame seeds, for garnish

Instructions :

  1. 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 up the heat to medium high and add in the pineapple juice, hot sauce and coconut aminos. Bring to a boil.
  2. Once boiling whisk 2 tsp of the sauce with the 1 tsp of tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed.  
  3. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
  4. 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.
  5. Heat 1 Tbsp of the avocado oil on medium high heat in a large frying pan. Add in half of the chicken paces and cook until golden brown, about 2-3 minutes. Flip and cook until the other side id golden brown. Then, transfer to a paper towel lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.

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