Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil
  • 1-1/2 lb. boneless skinless chicken breast, diced into 1” pieces
  • 1 medium onion, diced
  • 2 bell peppers, cored and diced
  • ½ teaspoon fine sea salt
  • 1 garlic clove, minced
  • 1” piece ginger, peeled, and grated or minced
  • 1/4 cup bbq sauce (we recommend unsweetened)
  • 1-½ cups diced pineapple
  • 1 cup pineapple juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon tapioca starch (optional, for thickening)
  • 1 tablespoon water
  • Pinch red pepper flakes
  • Scallions, sliced, for garnish

Instruction

  • Heat oil in a large, heavy skillet over medium heat. Once hot, brown chicken, in batches if necessary, for 2-3 minutes per side.
  • Remove chicken and set aside. If the pan is dry, add a splash of oil. Add in the onion, bell peppers and salt and cook, stirring occasionally until beginning to soften, about 5 minutes.
  • Add ginger and garlic and cook until fragrant, about 1 minute. 
  • Add bbq sauce, pineapple juice, pineapple chunks, vinegar and honey and bring the mixture to a boil. Add back in the chicken and cook until the sauce has thickened and the chicken has cooked through, about 5 more minutes.
  • Whisk together the tapioca and the water to create a slurry, then add half of the mixture to the pot. Stir together, until the sauce thickens. If needed, stir in 1 teaspoon more of the slurry at a time until the sauce has reached the desired consistency. Taste and adjust the seasoning, adding more salt as necessary.
  • Serve chicken immediately with sauce from the skillet over coconut rice.