Coconut Chicken with Pineapple Fried Quinoa

Pineapple fried quinoa is a twist off of Chinese fried rice, topped with sliced fried chicken that is seasoned with jerk seasoning and coconut. Yum!
Photo by Lynette T.
Adapted from cookingquinoa.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cookingquinoa.net

Ingredients

  • 16

    ounces boneless skinless chicken breast

  • 1/4

    cup arrowroot powder, organic cornstarch works too

  • 1

    tablespoon Caribbean jerk seasoning

  • 1

    large egg, or 2 large egg whites

  • 1

    cup unsweetened coconut

  • 1/2

    cup gluten free breadcrumbs

  • 2

    tablespoons coconut oil

  • QUINOA

  • 1

    tablespoon coconut oil

  • 1 1/2

    cups diced fresh pineapple

  • 1

    sweet onion, diced

  • 2

    tablespoons gluten free chili sauce

  • 3

    cups cooked quinoa, room temperature or cold

  • 1

    red pepper, diced

  • 1/2

    cup fresh cilantro, divided

  • 2

    teaspoons lime zest

  • 1/2

    teaspoon sea salt

  • 1/4

    teaspoon fresh ground black pepper

  • 2

    eggs, beaten

  • Sriracha, for serving

Directions

Preheat oven to 325 degrees. In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs. Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture. Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done. Meanwhile, make quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add prepared quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa. To serve, slice the chicken and serve on top of the quinoa.

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