Spicy Pineapple Chicken – Paleo, Whole30

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This Spicy Pineapple Chicken is a one-pan dish that is loaded with sweet & spicy flavor. Tender chicken, crisp peppers and juicy pineapple are cooked in a perfect asian inspired sauce. Serve over rice (or cauliflower rice) for a delicious healthy meal that packs a punch!

*Originally published 2018; recipe & post updated 12/2020

What You Need:

  • Chicken Thighs – I always get mine from ButcherBox
  • Coconut Aminos – this is a Whole30 compliant alternative to soy sauce. If not doing a round, you can use Tamari (gluten free soy sauce) as well
  • Pineapple Juice & Chunks
  • Hot Sauce – use Frank’s for Whole30 or sriracha if not doing a round
  • Lime Juice
  • Garlic
  • Ginger
  • Pepper Flakes
  • Jalapeno
  • Bell Peppers
  • Arrowroot Flour – this is a Whole30 compliant thickener. Can also use cornstarch if not doing a round.

This recipe is a favorite in our home. When I am craving takeout, this is the dish I make. It is so delicious and comforting but made with healthier ingredients. I love that healthy food doesn’t have to be boring, this Spicy Pineapple Chicken will not disappoint!

Let’s Cook:

  1. Make the sauce by adding the coconut aminos, pineapple juice, lime juice, hot sauce, garlic, ginger and pepper flakes to a bowl. Whisk to combine.
  2. Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside.
  3. Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño. Sauté for 3 minutes. Then the chicken gets added back in with the drained pineapple. Cook for 3 minutes.
  4. Pour the sauce into the skillet. Make a slurry of arrowroot starch and water and add to the skillet. Bring sauce to a boil and reduce to a simmer. Simmer until sauce thickens and chicken is cooked through.
  5. When done, serve over cauliflower rice (for Whole30) or regular rice (not Whole30) and top with fresh green onions.

You Might Also Like:

Instant Pot Indian Butter Chicken

Instant Pot Pad Thai

Sweet & Sour Meatballs

Chicken Fajita Skillet

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Spicy Pineapple Chicken

Sara
This Spicy Pineapple Chicken is a one-pan dish that is loaded with sweet & spicy flavor. Tender chicken, crisp peppers and juicy pineapple are cooked in a perfect asian inspired sauce.
4.89 from 42 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 6 servings
Calories 414 kcal

Ingredients
  

  • 2 lbs Chicken Thighs cubed
  • 2 cloves Garlic minced
  • 1 Tbls Fresh Ginger grated
  • 3/4 cup Coconut Aminos
  • 2 Tbls Hot Sauce
  • 1/2 cup Pineapple Juice
  • 1/2 tsp Crushed Red Pepper Flakes
  • 2 Tbls Avocado Oil or olive oil
  • 1/2 Red Onion cut into chunks
  • 2 Jalapeños sliced
  • 1 14.5 Can Pineapple Chunks drained
  • 1 tsp Salt
  • 1 Lime
  • 2 Tbls Green Onion
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Tbls Arrowroot Starch
  • 1 Tbls Water

Instructions
 

  • Drain the pineapple reserving 1/2 cup of the juice
    Make the sauce by adding the coconut aminos, pineapple juice, lime juice, hot sauce, garlic, ginger and pepper flakes to a bowl. Whisk to combine.
  • Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside.
  • Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño. Sauté for 3 minutes. Then the chicken gets added back in with the drained pineapple. Cook for 3 minutes.
  • Pour the sauce into the skillet. Whisk together arrowroot starch and water and add to the skillet. Bring sauce to a boil and reduce to a simmer. Simmer until sauce thickens and chicken is cooked through.
  • When done, serve over cauliflower rice (for Whole30) or regular rice (not Whole30) and top with fresh green onions.

Nutrition

Calories: 414kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 7gCholesterol: 148mgSodium: 1318mgPotassium: 456mgFiber: 2gSugar: 4gVitamin A: 932IUVitamin C: 57mgCalcium: 24mgIron: 1mg
Keyword gluten free, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

31 Comments

  1. 5 stars
    I absolutely love this recipe. It’s a go to in our house for sure! Question, if I wanted to make ahead, do you think this would freeze well? I wondered if I wanted to make a larger batch and freeze the rest.

    Reply

    1. Hi, I am so glad you love the recipe. I have not tried freezing it before, so I am not sure how it would turn out, I’m sorry. Let me know if you do.

      Reply

  2. Is the old version of this recipe available anywhere? I’ve made it in the past & loved it, but it didn’t have the peppers and I believe there were maybe a couple of other changes?

    Reply

    1. Hi Jessica! Yes, the main difference is the peppers. The sauce in this version was used as a marinade before. The flavor is more developed with the sauce and tastes very similar to the old version. I hope you will try it, I think you will enjoy it!

      Reply

  3. 5 stars
    I just made this recipe for the first time tonight. It was so amazing! I am finishing up Whole 30 in a few days and so bored with my current recipes so I thought I would give this a try. Absolutely delicious! Very simple to make and it came together quickly. I am not a huge fan of spicy foods so I only used 1 jalapeno and cut back the hot sauce and chili flakes and it was perfect! This will be a regular meal in our house.

    Reply

  6. 5 stars
    I absolutely love this recipe! Has anyone tried to freeze it? I’m trying to do some batch cooking, but am not confident in what I can freeze

    Reply

  7. The ingredients says 1 lime… but the directions call for lime juice. How much lime juice are we supposed to use? Is it 2 tablespoons/an ounce or two?

    Reply

  8. Hi there. I loved the original version and was wondering if you have that posted somewhere? I reference it a lot! I should have it memorized by now!

    Reply

    1. Hey Amanda, I wrote out how I changed the recipe in the post so that people can still make it the old way. The sauce is the same, just use it as a marinade and leave out the bell peppers. I hope that helps!

      Reply

  9. 5 stars
    Added carrots and celery to bulk up the veggies and added some chopped peanuts and cilantro on top. But really, the true gem here is the sauce!

    Served for family and everyone loved it. Husband says it’s a must to do again!

    Thank you

    Reply

  10. 5 stars
    This is the first recipe that I made. I stumbled across you on Instagram and this just looked delish. IT SO WAS. Totally satisfied my chinese good cravings and hubby…who can pick out all the healthy swaps I do (aka coconut aminos for soy sauce etc) ….. LOVED IT….so double win! Perfectly sweet, a little spice….so nice 🙂

    Reply

  14. 5 stars
    I changed this to an Instant Pot recipe by setting to sauté and adding the onion and chopped jalapeños. I took the marinated chicken from the fridge and added to the pot. I popped the lid on and pressure cooked for 7 minutes. After releasing the air, I added the pineapple chunks, salt and lime. Cooked on sauté once again for a few minutes before serving over rice with broccoli (I’m not following paleo diet!) Great recipe!

    Reply

  15. 5 stars
    I received feedback that this is one of the best dishes I have EVER made!! And it was easy to make and easy clean up! Thank you! Will definitely be making again!

    Reply

  16. 5 stars
    I love this recipe so much! It was super easy to make took me no time at all, tasted amazing! I served mine with cauliflower rice and I feel really good about eating something that tasted good that I know was good for me! Thank you for all your hard work and these amazing recipes that you perfect!

    Reply

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