This recipe takes a bit of time to prepare and cook the chicken, (about 25 minutes to prep and 20 minutes to cook)…BUT SO WORTH IT! Serves about 4 unless you did what I did and kept nibbling on the crispy chicken pieces 🙂
- 4 boneless skinless chicken breasts, cut into cubes
- 1/2 cup whole grain millet flour, stone ground*
- 1/2 cup coconut flour*
- 1 cup finely ground almond meal/flour*
- 4 eggs, beaten
- 1 cup pineapple, cut into chunks ( Fresh is best, but I used canned in its’ own juice)
- ½ cup pineapple juice (I used the no sugar added juice from the can)
- 1 cup sweet bell pepper, chopped (I used a combination of red & green for color)
- 1 cup sweet Vadalia onion, chopped;
- 3 tbsp. honey; (optional) (Local is best)
- 2 tbsp. apple cider vinegar (I use Bragg’s)
- 2 green onions or scallions, thinly sliced
- ¼ cup chicken stock (Try to find one with no MSG)
- ½ cup plus 2 TBS (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
- Sea salt and freshly ground black pepper
- Cut chicken into bite-sized cubes.
- In a bowl, combine the flours and season with salt and pepper to taste.
- Dip each chicken cube in the beaten eggs; then coat with the flour mixture.
- Heat about 1/4 cup of coconut oil in a large skillet placed over a medium heat.
Cook the chicken until brown. Work in batches and do not over crowd your pan. Add more coconut oil as you go.
- Cook about 10 minutes or until cooked through, turn so chicken is browned on all sides.
Set the chicken aside to drain on a plate covered with paper towels
- Clean the skillet.
- Heat about 2 TBS 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.
- If you want to keep your chicken crispy, after all you worked hard to get it crispy…GOOD JOB!…add the sauce individually to your chicken as you serve it
- Otherwise…Return the chicken to the skillet. Lightly mix to coat. Serve warm with green onions sprinkled on top.
- If you are NOT doing Paleo or do NOT have to be gluten free, you can serve over brown rice, or Orzo.
- *NOTE: You can use any combination of nut or seed flours (or grain flours if you are not Paleo or do not require gluten free). I like the subtle coconut taste.
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