Pineapple Firecracker Chicken With Quinoa! This sweet and savory dish makes tender and moist chicken. Easy to make in a skillet and family approved! Gluten Free + Low Calorie
Cook the quinoa according to package instructions.
While the quinoa cooks, slice the chicken into 1 inch pieces and place in a plastic bag. Add the arrowroot powder, salt, pepper and red pepper flakes. Shake the bags several times to coat the chicken. Set aside.
In a bowl, whisk together the pineapple juice, hot sauce, ginger and coconut aminos to make the sauce.
Place the sauce in a skillet and bring to a simmer. Whisk as the sauce simmers to full break down the ginger.
Remove the sauce from the skillet and set aside.
Add the avocado oil to the skillet and bring to a medium-low heat. Add the chicken pieces from the bag. If using a smaller skillet, add half the chicken at a time. Do not over crowd the skillet.
Cook the chicken 5-7 minutes until it is cooked through, flipping once.
Add the sauce and pineapple to the skillet. Toss to combine. Remove from the heat. Garnish with sesame seeds and sliced green onions.