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3May, 20
Clean Food Love
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Chicken + Quinoa Pineapple Bowls

I’m just over here daydreaming of brighter days ahead, what about you?

So ready to shake off these doldrums, with the exotic taste of fresh pineapple as a stand-in for an island vacation that I’m definitely not going on.

Although fresh pineapple is available year-round in most of the US, this island fruit hits its peak from March through July.

Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease.

So eat up!

➡️ Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

➡️So what’s the deal with Coconut Aminos?!

Several months ago we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.

Back to the taste test:

I served each person 3 small bowls of brown rice sprinkled with:

Low Sodium Soy Sauce
Bragg’s Liquid Aminos
Coconut Aminos

The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.

Second place was a TIE between the remaining two options.

If you haven’t yet tried Coconut Aminos you’re truly missing out!

Makes 4 servings


  • 2 small, ripe pineapples
  • 1 lb. chicken breast or turkey breast cut into small bite-sized pieces
  • sea salt and pepper to taste
  • 1 Tbsp avocado oil or olive oil
  • 2 small bell peppers, any color, seeded and diced
  • 2 cups cooked quinoa
  • 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  • 1 Tbsp sesame seeds
  • 4 green onions or scallions, sliced


Slice each pineapple in half, lengthways, to create your bowls as shown.

Run a small paring knife around the edge of the pineapple, leaving about 1/4 inch of the shell intact to hold as bowls as shown.

Slice the flesh across as shown in the pictures, to make it easier to scoop out the pineapple flesh.

Remove the core from each, then chop remaining pineapple into small pieces.

Reserve about half of the pineapple for another use. (I suggest smoothies!)

Heat oil in a large skillet over medium heat. Add chicken and season with sea salt and pepper. Cook, stirring occasionally until almost cooked through, about 3 minutes.

Stir in your bell peppers, green onions and pineapple pieces, then cook for an additional 4-6 minutes.

Add in cooked quinoa, and drizzle in the coconut aminos. If there’s any remaining pineapple juice, add it into the skillet too.

Toss well to combine and continue to cook until everything is nicely heated through.

Divide the quinoa chicken evenly between the pineapple bowls.

Garnish with sesame seeds and additional green onions, then enjoy!


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