Better Than Takeout Paleo Pineapple Chicken
Experience a vibrant, clean take on a takeout classic. This Paleo Pineapple Chicken features tender, seared chicken and juicy pineapple chunks tossed in a glossy, perfectly balanced sweet-and-sour sauce, all made in one pan in under 30 minutes.
Equipment
- Large Skillet or Wok
- Medium bowl for coating chicken
- Small Bowl (for sauce)
- Cutting board
- Chef's knife
- Whisk
- Measuring cups and spoons
- Plate for cooked chicken
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons arrowroot starch
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ medium red onion, chopped
- 2 cups fresh pineapple chunks
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ cup coconut aminos
- ½ cup unsweetened pineapple juice
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Pat the chicken cubes completely dry with a paper towel. In a medium bowl, toss the chicken with arrowroot starch, salt, and pepper until evenly coated.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Add the chopped bell peppers and red onion to the same skillet. Sauté for 4-5 minutes until crisp-tender. Add the minced garlic and ginger and cook for another 30-60 seconds until fragrant.
- In a small bowl, whisk together the coconut aminos, pineapple juice, and rice vinegar. Pour the sauce into the skillet with the vegetables and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the seared chicken to the skillet along with the fresh pineapple chunks. Stir to coat everything in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken into a glaze. Remove from heat and stir in the toasted sesame oil.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds. This dish pairs well with cauliflower rice.
Notes
Variations: For a touch of heat, add 1/4 tsp of red pepper flakes to the sauce. For extra crunch, add a handful of toasted cashews before serving.
Substitutions: Tapioca starch can be used instead of arrowroot. Boneless, skinless chicken thighs are a great substitute for breast. If not strictly Paleo, tamari or soy sauce can replace coconut aminos (use slightly less).
Tips: Do not overcrowd the pan when searing the chicken to ensure a crispy crust. If your sauce needs more thickening, create a slurry by mixing 1 teaspoon of arrowroot starch with 2 teaspoons of cold water, then whisk it into the simmering sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Substitutions: Tapioca starch can be used instead of arrowroot. Boneless, skinless chicken thighs are a great substitute for breast. If not strictly Paleo, tamari or soy sauce can replace coconut aminos (use slightly less).
Tips: Do not overcrowd the pan when searing the chicken to ensure a crispy crust. If your sauce needs more thickening, create a slurry by mixing 1 teaspoon of arrowroot starch with 2 teaspoons of cold water, then whisk it into the simmering sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.