Firecracker Pineapple Chicken

This sweet and spicy Firecracker Pineapple Chicken is way better (and healthier) than takeout!

Course Dinner, Main Course

Cuisine Asian

Prep Time 5

Cook Time 20

Total Time 25

Servings People

Calories 417kcal

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!