Ingredients

The following ingredients have 4 Servings
  • 1½ lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1/2 tsp sea salt (or more to taste)
  • 1 tbsp ghee (or coconut oil)
  • 3 garlic cloves (minced)
  • Sesame seeds and chopped green onions (to serve (omit seasame seeds for AIP))
  • 1 cup fresh or canned pineapple chunks
  • 1/2 cup coconut aminos
  • 1/2 inch fresh ginger
  • 3 tbsp apple cider vinegar (or rice vinegar)
  • 2 tsp arrowroot starch

Instruction

  • Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
  • Toss the chicken pieces with salt.
  • Heat ghee in a large skillet over medium high heat.
  • Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
  • Add garlic to the pan and stir for 1 minute until fragrant.
  • Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrap the bottom of the pan as it heats.
  • Simmer the sauce for 1 minute until thickened.
  • Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more sale, as needed.
  • Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.