• 1 egg, beaten
  • 1 ½ chicken thighs or breasts, cut into 1-inch cubes
  • 1 cup arrowroot starch
  • 2 tbsp arrowroot starch
  • 1 cup pineapple juice
  • ¼ cup Paleo ketchup
  • 1 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1 ½ tsp ginger, minced
  • 2 tbsp garlic, minced
  • ½ cup chicken broth
  • 1 tbsp raw honey
  • 4 tbsp coconut oil, divided
  • ½ yellow onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 cups fresh pineapple, cubed
  • 1 tbsp sesame seeds
  • ¼ green onions, chopped
  1. Place the chicken in a deep Tupperware container or a resealable plastic storage bag. Pour in the beaten egg, close the container, and shake until the chicken is fully coated. Add the cup of arrowroot starch and shake well again. Set aside.
  2. To make the sauce, whisk the pineapple juice, ketchup, tomato paste, apple cider vinegar, ginger, garlic, chicken broth, honey, and 2 tablespoons of the arrowroot starch in a small saucepan. Whisk thoroughly, then set over medium-low heat for about 5-8 minutes. Set aside.
  3. Meanwhile, heat two tablespoons of the coconut oil in a large skillet or wok over medium heat. Add half of the chicken to the hot pan and cook for 5-6 minutes, stirring frequently, or until golden brown and cooked through. Transfer the chicken to a plate. Add another tablespoon of the coconut oil and repeat with the remaining chicken.
  4. Heat the last tablespoon of coconut oil in the empty pan, then add the chopped onions and peppers. Cook for 5 minutes or until softened. Add the fresh pineapple and cooked chicken, then pour the warm sauce all over the top and mix well.
  5. Sprinkle with sesame seeds and green onions, and serve right away.