Ingredients

The following ingredients have 4 Servings
  • 1 ¼ lb. chicken breasts (cut into 1-inch cubes)
  • 1 Tbsp. avocado oil (or olive oil)
  • 1 15-oz. can pineapple chunks (divided)
  • ¼ cup pineapple juice
  • 2 Tbsp. ketchup
  • 1 Tbsp. Tamari sauce (or gluten-free soy sauce)
  • 1 lime (juice)
  • 1 Tbsp. coconut sugar (or brown sugar)
  • 1 tsp. salt (divided)
  • 2 bell peppers (cut into bite-sized pieces)
  • 1 red onion (cut into bite-sized pieces)
  • 1 Tbsp. avocado oil (or olive oil)
  • Green onions (optional)
  • Sesame seeds (optional)

Instruction

  • Pound chicken to 1-inch thick and cut into 1-inch cubes.
  • In a high-speed blender or food processor add ¾ cup pineapple chunks, pineapple juice, ketchup, Tamari sauce, lime juice, sugar, and ½ teaspoon salt. Blend for 20-30 seconds, or until smooth.
  • Add cubed chicken and ½ cup of pineapple marinade to a large bowl or a ziplock bag. Toss until chicken is well coated. Reserve remaining marinade.
  • Marinade chicken in refrigerator for 15-20 minutes.
  • While chicken is marinading, add 1 tablespoon of oil to a large skillet over medium heat with bell peppers and onion. Sauté for 5-7 minutes or until veggies are almost tender. Add ½ teaspoon salt and stir until well combined.
  • Remove veggies from skillet and add marinaded chicken cubes. Cook for 6-7 minutes or until chicken is almost cooked through.
  • Add reserved marinade, veggies, and remaining pineapple that has been finely diced to the skillet. Cook over medium-low heat for 2-3 minutes, or until sauce begins to thicken.
  • Serve Pineapple Chicken over rice or cauliflower rice with green onions and sesame seeds. Enjoy!