I could never get used to the idea of eating fruit in my food, be it Chinese cuisine where generally pineapple is used in stir frys or a South African Bobotie, which included apricots, peaches and raisins – it just didn’t seem “right”for me that you should cook fruit. My preference has always been to eat fruit fresh. A lot has changed in my eating habits over the recent past 11 months – an appreciation of alternative ingredients in my food has been an education in both partaking in and preparing food with so many interesting options, fruit included. It has made me realise that yes, fruit in food does taste good!
This is a recipe I came across in the volumes of print outs that I made in preparation for my Paleo eating – it is in all probability from one of the numerous Paleo websites that I trawled and I extend apologies to it’s author as I know not from where it comes. I give thanks to the creator of this recipe, as this is truly an amazing tasting one, that is simple to prepare and works well in the combination of flavours. I have omitted using dates or honey as the sweetener in this, as the fresh pineapple and pineapple juices provides the flavouring and taste that this recipe sets out to achieve. Cooked in nutty tasting coconut oil, rounds this meal of brilliantly.
This cooked meal, along with the crispy crunch of the peppers and the coated fried chicken is truly a home cooked meal delight that rivals the Chinese fast food outlets without a doubt!
3-4 large (about 500g) boneless skinless chicken breasts, cut into cubes
1 cup tapioca flour
½ cup almond flour
2-3 eggs, beaten
1 cup pineapple, cut into chunks
½ cup fresh pineapple juice
1 cup mixed red and yellow peppers, chopped;
1 cup onion, chopped
3 tbsp. date paste or honey (optional)
2 tbsp. apple cider vinegar
2 salad or green onions thinly sliced
¼ cup chicken stock (preferably home made, preservative and sugar free)
½ cup coconut oil
Himalayan or sea salt and freshly ground black pepper to taste
Spring onion and/or fresh coriander to garnish
- In a bowl, combine the almond flour, the tapioca flour, and season with salt and pepper to taste.
- Dip each chicken cube in the beaten eggs; then coat with the tapioca flour mixture.
- Heat some of the coconut oil in a large pan over a medium-high stove top heat.
- Cook the chicken until browned on all sides (you may want to work in batches).
- Set the chicken aside and wash out the pan or use a clean flat bottomed pot.
- Heat the remaining coconut oil over medium heat, add the peppers and onion, and cook for 2-5 minutes.
- Stir in the pineapple chunks, pineapple juice, apple cider vinegar, chicken stock, date paste or honey (if using), and salt and pepper to taste. Bring to a simmer and cook until the sauce thickens.
- Return the chicken to the pan. Mix all the ingredients well and let it all heat up for about 5 minutes.
- Serve warm with the fresh coriander and/or fresh spring onion sprinkled on top.