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Ingredients
- 3-4 boneless skinless chicken breasts, cut into cubes;
- 1 cup tapioca starch;
- 1/2 cup almond flour;
- 3 eggs, beaten;
- 1 cup pineapple, cut into chunks;
- 1/2 cup fresh pineapple juice;
- 1 cup bell pepper, chopped;
- 1 cup onion, chopped;
- 3 tbsp. honey; (optional)
- 2 tbsp. apple cider vinegar;
- 2 green onions, thinly sliced;
- 1/4 cup chicken stock;
- 1/2 cup coconut oil;
- Sea salt and freshly ground black pepper;
Preparation
Step 1
In a bowl, combine the almond flour, the tapioca starch, and season with salt and pepper to taste.
Dip each chicken cube in the beaten eggs; then coat with the tapioca mixture.
Heat the coconut oil in a large skillet placed over a medium-high heat.
Cook the chicken until browned on all sides (you might want to work in batches).
Set the chicken aside and clean the skillet.
Heat some coconut oil again over a medium heat, add the bell pepper and onion, and cook for 2 minutes.
Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, honey (if using), and salt and pepper to taste. Bring to a simmer and cook until the sauce thickens.
Return the chicken to the skillet. Mix everything well and let it all heat up for about 5 minutes.
Serve warm with green onions sprinkled on top.