Firecracker Pineapple Chicken
gluten
free
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1
Add in the ginger and cook until fragrant. Turn up the heat and add in the pineapple juice, hot sauce, and coconut aminos. Bring to a boil.
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2
Once boiling, whisk 2 tsp of the sauce with the 1 tsp of tapioca starch in a small bowl until smooth.
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3
Boil, stirring constantly, until the sauce thickens. Transfer to a medium bowl and cover to thicken.
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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.
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Full recipe &
nutritional value on foodfaithfitness.com
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