Ingredients

The following ingredients have 4 Servings
  • 1/3 cup coconut aminos
  • 3 tbsp fresh pineapple juice*
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 2 tsp fresh minced ginger
  • 1 tbsp sesame oil
  • 1 tbsp arrowroot starch
  • 1 tbsp water
  • 1.5 lbs chicken breast (cut into bite sized pieces)
  • 1.5 cups diced pineapple
  • 1 red bell pepper, diced
  • 1 medium sized red onion (diced)
  • 1/4 cup diced fresh cilantro ((optional))
  • 2 tbsp green onion ((optional))
  • 2 tbsp toasted sesame seeds

Instruction

  • Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside. 
  • In a small saucepan, heat coconut aminos, pineapple juice, apple cider vinegar, garlic, ginger, and sesame oil over medium heat. In a small bowl, whisk together arrowroot starch and water. Add the mixture to the sauce. Continue to cook until sauce slightly thickens. Reserve a few tablespoons of the sauce for later. 
  • Spread out chicken, pineapple, bell pepper, and red onion over the sheet pan. Pour sauce on top. Place in the oven and bake for 22-24 minutes, or until chicken is cooked through.
  • Remove from oven. Top with cilantro, onion, and toasted sesame seeds. Serve over rice or cauliflower rice, and spoon the reserved sauce over the dish.