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 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 (or so) coconut oil ( I use Wildtree Organic Coconut oil, find it at mywildtree.com/myfatherswellness)
- Sea salt and freshly ground black pepper
- 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 half or 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. You will have to add more coconut oil as you go. Takes about 10 minutes or until cooked through, turn so chicken is browned on all sides.
Set the chicken aside and drain on paper towels.
- 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.
- 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, 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 and/or do not require gluten free). I like the subtle coconut taste.
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