Go Back
–+ servings
Print Recipe

Pineapple Chicken Bowls

Servings: 4

Ingredients

Pineapple Salsa:

  • 2 cups fresh pineapple diced small
  • 3 fresh green onions finely sliced
  • 1 red chili pepper seeded and chopped
  • juice of 1 fresh lime

Chicken:

  • 1-1/2 lbs boneless skinless chicken breasts or thighs cut into bite-size pieces
  • sea salt and ground black pepper to taste
  • 2 Tbsps avocado oil or olive oil divided to cook the chicken in batches

Serving:

  • 2 cups cooked brown rice quinoa, or cauliflower rice
  • large bunch of fresh cilantro chopped
  • a handful of unsweetened dried coconut flakes
  • fresh lime wedges

Pineapple sauce:

  • 1/3 cup coconut aminos Braggs liquid aminos, low sodium soy sauce, or tamari
  • 1/3 cup fresh pineapple juice
  • 1 Tbsp raw honey or pure maple syrup
  • 1/3 cup tomato puree
  • 1 Tbsp Arrowroot powder or cornstarch
  • 2 fresh garlic cloves pressed
  • 1 Tbsp grated fresh ginger
  • 1 tsp toasted sesame seeds

Instructions

  • Prepare your pineapple salsa ingredients then combine everything in a glass bowl and set aside in the fridge.
  • Chop the chicken, pat dry with a paper towel, and season lightly with sea salt and pepper.
  • Preheat your oil in a large skillet over medium heat. Add in the chicken and cook in several batches to avoid overcrowding the pan. This helps to get those nice crisp edges and tender insides.
  • Saute until nicely golden brown and cooked through.
  • In a large bowl, whisk all of your pineapple sauce ingredients together really well.
  • Once the chicken is finished cooking place it all back into the hot skillet over medium heat then drizzle in your pineapple sauce. Stir frequently with a wooden spoon and allow the sauce to thicken a bit and to completely coat the chicken.
  • Serve your chicken with sauce over cooked brown rice, quinoa, or cauliflower rice, then top with a big spoonful of your fresh pineapple salsa, fresh cilantro, limes wedges, and shredded coconut.
  • Enjoy!