This healthy, sweet and spicy firecracker pineapple chicken is way better than takeout! A gluten free, paleo and whole30 dinner that everyone will love!

BOOM goes your taste buds!

Straight up, this fire CRACKAH chicken is going to be the newest dinner to BLOW up your families taste buds, in the most CRAZY addicting, totally obsessively-gotta-eat-it-weekly kinda ways.

It’s the kind of chicken that you make 4 servings of for your hubs to bring to work the next 4 days and then – POOF – after day 1 you look in the fridge and ALL CHICKEN IS GONE.  AAAND, you’re not even mad that it means you now need to make 3 more lunches because you TOTALLY get it.

Really happened. True story. Right down to the “not even being mad” part.

You guys. This is my new favorite recipe.  You know, until next week when I have a new favorite recipe.




For the sauce:

  • 1 1/2 Tbsp Avocado oil
  • 1 1/2 tsp Fresh ginger, minced
  • 3/4 Cup Pineapple juice
  • 1 Tbsp Franks red hot sauce
  • 1/2 Tbsp Coconut aminos (or soy sauce if not paleo)
  • 1 tsp Tapioca starch

For the chicken:

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


  1. In a medium frying pan heat the avocado 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 coconut aminos. Bring to a boil.

  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.

  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. *

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

  5. Heat 1 Tbsp of the avocado 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 id golden brown. Then, transfer to a paper towel lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.

  6. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.

  7. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.

  8. DEVOUR!

Recipe Notes

*If you double this, you need to more than double the cooking time, you’ll boil it for 7-8 minutes and cook it on low for 2-4 minutes.


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