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Chicken + Quinoa Pineapple Bowls

Servings: 4

Ingredients

  • 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

Instructions

  • 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!