Description
A delicious and quick recipe for crispy coconut chicken pieces with a sweet and tangy pineapple sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- ½ cup arrowroot starch or cornstarch (65g)
- 1 large egg beaten
- 2 tbsp coconut oil
- ½ cup coconut sugar or regular white sugar (100g)
- ¼ cup apple cider vinegar* (60ml)
- 2 tbsp Coconut Aminos, or gluten free soy sauce/tamari
- ¼ cup ketchup or Low FODMAP Ketchup (60 g)
- ¼ cup chicken stock (60 ml)
- 1 green pepper cut into chunks
- 1 cup pineapple chunks (65 g)
- 3 spring onions stalks, green part only for low FODMAP
Instructions
- Sauce Prep: Add coconut sugar, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat and leave until later.
- Coat Chicken: Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
- Fry Chicken: Add coconut oil to a large non-stick skillet. Add the coated chicken pieces. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp.
- Add Veggies: Add pepper and pineapple chunks. Continue to sauté over medium heat until chicken is browned and cooked through.
- Add Sauce: Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions. Serve over rice and enjoy!
Notes
- This dish can be served over rice for a complete meal.
- Use gluten-free soy sauce or tamari to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg