Pineapple Firecracker Chicken With Quinoa

5 from 1 vote

Pineapple Firecracker Chicken With Quinoa

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

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American, Asian

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

1 lb chicken breast boneless, skinless
3/4 cup pineapple tidbits
3/4 cup pineapple juice
1 1/2 tablespoons hot sauce or buffalo sauce
1 tablespoon coconut aminos or low sodium soy sauce
2 tablespoons avocado oil
2 tablespoons arrowroot powder or cornstarch
1/2 tablespoon ginger
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 green onion sliced, optional
1/2 teaspoon sesame seeds optional
1 cup quinoa uncooked

US Customary - Metric

Instructions

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.

Video

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Make it Paleo by subbing the quinoa with cauliflower rice.

Nutrition