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+ servings

Coconut Chicken with Pineapple Fried Quinoa

This Coconut Chicken with Pineapple Fried Quinoa will knock your socks off!  It is hard to believe something so delicious is a healthy gluten free meal.
Course Main Course
Cuisine American, Gluten Free, Healthy, Quinoa
Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings 6
Calories 481kcal


  • Chicken
  • 16 ounces boneless skinless chicken breast
  • ¼ cup arrowroot powder organic cornstarch works too
  • 1 tablespoon Caribbean jerk seasoning
  • 1 large egg or 2 large egg whites
  • 1 cup unsweetened coconut
  • ½ cup gluten free breadcrumbs
  • 2 tablespoons coconut oil
  • Quinoa
  • 1 tablespoon coconut oil
  • 1 ½ cups diced fresh pineapple
  • 1 sweet onion diced
  • 2 tablespoons gluten free chili sauce
  • 3 cups cooked quinoa room temperature or cold
  • 1 red pepper diced
  • ½ cup fresh cilantro divided
  • 2 teaspoons lime zest
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 2 eggs beaten
  • Sriracha for serving


  • Preheat oven to 325 degrees.
  • In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs.
  • Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture.
  • Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done.
  • Meanwhile, Make Quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add quinoa, red pepper, ¼ cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa.
  • To serve, slice the chicken and serve on top of the quinoa.


Servings 6, Calories 455, Fat 20.9g, Carbohydrates 36.9g, Protein 29.8g, Cholesterol 153mg, Sodium 445mg, Potassium 535mg, Fiber 4.6g, Sugars 8.3g, WW Pts 12 For a vegan alternative, substitute thinly sliced tempeh and omit the eggs. Use a flax egg for the chicken breading. (1T ground flax seeds + 3T warm water - let it sit for 15 minutes)


Calories: 481kcal | Carbohydrates: 46g | Protein: 24g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 401mg | Potassium: 736mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1315IU | Vitamin C: 50.2mg | Calcium: 58mg | Iron: 3mg