HEALTHY pineapple chicken stir fry recipe is naturally sweetened, GLUTEN FREE, and ready in 30 MIN! The whole family will love this sweet and sour stir fry.
In a medium bowl whisk together the egg yolk, tapioca starch, coconut aminos, white wine vinegar, white pepper, and salt. Cut chicken into bite size pieces and add to the mixture. Let sit 10 minutes to thicken a bit.
Heat a large wok or stainless skillet over high heat and add 2 tablespoons coconut oil to the pan. Once hot add the chicken (save the sauce from the chicken) in a single layer letting sit for a minute or two to sear. Flip and sear the other side until brown. Add red bell pepper, carrots, and chili flakes. Stir fry for 5-7 minutes until carrots are soft. Add the pineapple and toss.
Add 2 teaspoons of honey the reserved sauce from the chicken marinade. Pour over the stir fry and toss until hot and extra sauce has thickened.
Serving Size: ~1 1/2 cup, or 1/4 of entire pan