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.