Sweet, zesty and a touch of heat – this Hawaiian chicken will surely be a crowd favorite with its tropical and island flavors. It’s paired with a fragrant cauliflower ‘fried rice’ featuring toasted coconut flakes and fresh mango.
Servings 4
Prep Time: 15
Cook Time: 25
Servings: 4
Prep Time: 15 mins
Cook Time: 25 mins
Ingredients
- Chicken & Glaze:
- 1 lb Just Bare Lightly Breaded Chicken Strips
- 1 tbsp neutral oil, avocado or canola
- 1 red bell pepper, cored and medium diced
- 1 bunch scallions, cut into 1 inch chunks
- 3 garlic cloves, peeled minced
- 1 small knob ginger, peeled and minced
- ½ cup brown sugar
- 16 oz can pineapple chunks, juice reserved
- 1 tbsp chili garlic sauce or sriracha
- ⅓ cup soy sauce 2 tbsp cornstarch
- 2 tbsp cold water
- Cauliflower Coconut Rice
- 1 bag riced cauliflower
- 1 tbsp neutral oil, avocado or canola
- ⅓ cup unsweetened coconut flakes
- kosher salt freshly cracked black pepper
- 1 mango, cored and small diced
Nutrition Facts
Servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Preheat the air fryer to 350°F. Place frozen chicken pieces in a basket in a single layer and air fry for 8 minutes until internal temp reaches 165ºF.
- While chicken is cooking, preheat a medium sized pan over medium-high heat.
- Add neutral oil and diced bell peppers – cook for 5-6 minutes until tender and lightly charred.
- Reduce heat to medium and add garlic, ginger and scallions. Cook until fragrant, about 3-4 minutes.
- Add brown sugar, pineapple juice, chili garlic and soy sauce. Mix to combine and allow mixture to come to a simmer. Combine cornstarch with cold water to create a slurry. Once the sauce is simmering, add the slurry and continue to mix – the sauce will begin to thicken. Once thick, remove from heat and toss in the pineapple chunks.
- Once chicken is fully cooked, remove and add to the warm pineapple sauce in whole pieces or alternately chop into bite sized chunks. Toss to glaze the chicken and keep warm.
- In another pan, heat 1 Tbsp of neutral oil on medium heat. Add riced cauliflower and unsweetened coconut flakes, cook until heated through and fragrant, about 6 minutes.
- Once the cauliflower rice is cooked, remove from heat and gently fold in diced mango and season to taste with salt and black pepper.
- To serve, create a base of the coconut cauliflower rice followed by a few glazed tenders. Add a couple of spoonfuls of the sweet pineapple glaze over the chicken and enjoy!