Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless skinless chicken breasts cut into cubes;
  • 1 cup tapioca starch;
  • ½ cup almond flour;
  • 3 eggs (beaten)
  • 1 cup pineapple (cut into chunks)
  • ½ cup fresh pineapple juice
  • 1 cup bell pepper (chopped)
  • 1 cup onion (chopped)
  • 3 tbsp. honey (optional)
  • 2 tbsp. apple cider vinegar
  • 2 green onions (thinly sliced)
  • ¼ cup chicken stock
  • ½ cup coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • In a bowl, combine the almond flour and the tapioca starch and season with salt and pepper to taste.
  • Dip each chicken cube in the beaten eggs, then coat with the tapioca mixture.
  • Heat the coconut oil in a large skillet placed over medium-high heat.
  • Cook the chicken until browned on all sides (you might want to work in batches).
  • Set the chicken aside and clean the skillet.
  • Heat some coconut oil again over medium heat, add the bell pepper and onion, and cook for 2 minutes.
  • Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste. Bring to a simmer and cook until the sauce slightly reduces about 5-8 minutes. If you’re looking for a thicker sauce, you can add some tapioca starch.
  • Return the chicken to the skillet. Mix everything well and let it all heat up for about 5 minutes.
  • Serve warm with green onions sprinkled on top.