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Ingredients
- 4 Chicken Breasts boneless, skinless and cut into cubes
- 1 C Corn Starch
- 1/4 C Flour
- 3 Eggs Beaten
- 1 20 oz Can Pineapple (chunks or tidbits) Packed in Natural Juice
- 1/2 C Pineapple Juice ^^^^
- 1 Red Bell Pepper chopped
- 1 Onion chopped
- 3 T Honey
- 2 T Apple Cider Vinegar
- 2 Green Onions diced
- 1/4 C Chicken Stock
- 1/2 C Coconut Oil
Ingredients
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Instructions
- In a bowl combine the Cornstarch and flour along with some salt and pepper In another bowl beat the three eggs Dip the chicken cubes in the eggs then coat with the corn starch mixture.
- Heat the coconut oil in a large skillet over med-high heat. Cook the chicken until lightly browned and crispy on all sides. May need to cook the chicken in batches so that the skillet stays hot. Set the finished chicken to the side on a plate
- Either in another skillet or using the same skillet that you have cleaned add a a couple more tablespoons of coconut oil over med-high heat. Add the bell pepper and the onion. Cook for about 2-3 minutes
- Stir in the pineapple and pineapple juice, apple cider vinegar, chicken stock and honey. Add Salt and pepper to taste. Bring to a simmer and allow it to thicken. If desired make a slurry of cornstarch to add to the mixture to thicken into more of a glaze (this was done with the finished dish as shown
- Serve with the chicken on top of rice with the sauce mixture ladled on top of that and garnished with some additional green onions.
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