This sweet and spicy Firecracker Pineapple Chicken is way better (and healthier) than takeout!
Firecracker pineapple chicken is a favorite of mine. My son, who thinks he’s a spice connoisseur now, loves the heat, so lately, I’ve had to order double the meat. And just like his old man, he piles on red pepper flakes because, why not? My daughters, not so much. They’re much more content with fried rice or sesame chicken. But they’re Porters, so I’m guessing they’ll fall in love with this takeout staple eventually!
When you’re craving some firecracker pineapple chicken but could do without the processed sugar and deep-frying, this recipe is certainly worth a try! This recipe is my take on this Chinese-American classic—emphasis on American. Like most Chinese takeout (looking at you, sweet-and-sour shrimp), it’s not remotely authentic. However, the Chinese sure knew what we Americans like and made one heck of a dish. And while my take may not be as decadent, calorie-wise, that doesn’t make it any less delicious!
If you ask me, this dish has it all. Hot sauce gives it that signature fiery flavor I love, and the tender chunks of chicken soak up every drop of the sticky sauce. Love heat? Add an extra splash of hot sauce, or throw in some chili flakes. Rather keep things mild? Cut back on the hot sauce, and you’ll still have a sweet-and-savory dish everyone will enjoy. But one thing is for sure—the pineapples are a no-compromise ingredient. It adds bursts of sweetness that make seconds a practical inevitability.
Is Firecracker Pineapple Chicken Healthy?
If you’ve ever had takeout firecracker pineapple chicken, then you know that the breading is typically deep-fried to the point you think you’re eating a bowl of donuts—not that I’m complaining. This recipe skips the deep-fryer and sugary sauces you’d typically get with takeout. All you need is a thin layer of tapioca starch for a light coating and a sauce sweetened with pineapple juice. It’s just as delicious and way healthier.
Trying Different Hot Sauces
Hot sauce brings the heat to this recipe. It’s bold and tangy, with just the right amount of spice to complement the sweetness of the pineapple. I’m not one to mess with perfection (okay, I am), but what if you want to switch it up?
I’m a huge hot sauce fan. However, I don’t like heat for heat’s sake. The sauce should amplify, not obliterate, a recipe’s core flavor. Take sriracha, for example. Its garlicky, slightly sweet heat adds an umami punch that pairs beautifully with the pineapple.
Any Korean foodies out there? I love swapping hot sauce with gochujang. It’s a Korean-fermented chili paste that has a deeper, more complex flavor than your typical hot sauce. For those looking for a richer, more savory vibe, check it out!
All this to say, this recipe is malleable enough to handle your favorite hot sauce. As the saying goes, variety is the spice of life!
How To Make Ahead And Store
You can prep this ahead! Simply make the sauce as instructed (up to 3 days in advance) and keep it in your fridge. You can also cube and coat the chicken in tapioca starch a day ahead—just cover and chill it. When it’s time to cook, fry the chicken, warm the sauce, and toss it all together.
If you somehow have leftovers, they should keep for up to 3 days in your fridge in an airtight container. While you could reheat in the microwave, I prefer the skillet so you can crisp the chicken back up!
Serving Suggestions
Serve firecracker pineapple chicken on a bed of rice—whether that’s brown, Steamed White Rice, or cauliflower rice, I’ll leave that up to you! Vegetable Fried Rice is never a bad idea, either. If you want to keep with the takeout theme, add a side of Fried Spring Rolls and Air-Fryer Wontons.
Recipe
Ingredients
For the sauce:
- 1 1/2 tablespoons avocado oil
- 1 1/2 teaspoons fresh ginger, 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 and pepper
- 8 ounces chicken breast cubed
- 2 tablespoons 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
- 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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Recipe is delicious and creates a whole30 option even your pickiest eaters will enjoy. Sweet with a kick, pairs nicely. We quickly became big fans of Taylors!!
Thank you, Lexy! So glad you loved it!
I’m excited to make this. Wondering, can you substitute the tapioca starch with cassava flour?
Yes, you can substitute tapioca starch with cassava flour, though the texture might be slightly different. Enjoy!
Loved this recipe, it didn’t last for leftovers. I added black and white sesame seeds to the pan with my last batch of chicken to toast them and enhance the flavour, used grapeseed oil instead of avo, as it takes the heat without adding flavour (and it was in the pantry). Fresh pineapple instead of canned.
Sooo yummy!
Thanks for a great recipe!
So glad to hear you enjoyed! Thanks for reading.