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