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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!

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Rate this recipe 4.6/5 (14 Votes)


  • 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
  • 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


Servings 6
Adapted from


Step 1

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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