Pineapple Firecracker Chickwith Cauliflower Rice

Pineapple Firecracker Chickwith Cauliflower Rice



      • 1 1/2 Tbsp coconut oil
      • 1 1/2 tsp Fresh ginger, minced
      • 3/4 Cup Pineapple juice
      • 1 Tbsp red hot sauce
      • 1/2 Tbsp balsamic vinegar
      • 1 tsp Tapioca starch


                • 3 Tbsp Tapioca starch 
                • Salt and pepper 
                • 8 Oz Chicken breast, cubed 
                • 2 Tbsp coconut oil 
                • 1/4 Cup Pineapple tidbits, drained 
                • Cooked cauliflower rice, for serving 
                • Sliced green onion, for garnish 
                • Sesame seeds, for garnish


                      Step 1

                         In a medium frying pan heat the coconut oil (for the sauce) on medium heat.  Add in the ginger and cook until fragrant, about 30 seconds.  Turn up the heat to medium high and add in the pineapple juice, hot sauce and balsamic vinegar. Bring to a boil

                      Step 2

                      Once boiling whisk 2 tsp of the sauce with the 1 tsp of tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed

                      Step 3

                      Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken

                      Step 4

                      Place the tapioca starch and a pinch of salt and pepper in a large plastic bag. Add in the cubed chicken and shake until evenly coated

                      Step 5

                      Heat 1 Tbsp of the coconut oil on medium high heat in a large frying pan. Add in half of the chicken paces and cook until golden brown, about 2-3 minutes. Flip and cook until the other side is golden brown. Then, transfer to a paper towel lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat

                      CAULIFLOWER RICE INGREDIENTS :

                          • 1 Cauliflower Head
                          • 1/2 Onion
                          • 3 tbsp olive oil

                                Step 1              

                                Grate the entire cauliflower. In a frying pan put the olive oil and onion.  

                                Step 2

                                When the onion is transparent add the grated cauliflower to the pan. And let cook until crispy

                                Step 3

                                Serve over cauliflower rice and garnish with green onion and sesame seeds.

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