Firecracker Pineapple Chicken

In a medium frying pan, heat avocado oil (for the sauce) on medium heat. Add ginger and cook until fragrant, about 30 seconds. Turn up the heat to medium high and add pineapple juice, hot sauce and coconut aminos. Bring to a boil.

Once boiling, whisk 2 teaspoons of the sauce with the tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed. Boil, stirring constantly, until sauce thickens and starts to reduce, about 2–3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken.

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

Heat 1 tablespoon 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 is golden brown. Transfer to a paper-towel-lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.

Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds. Devour!

Note: 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.