Pineapple Chicken Bowls
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!
Like this? Leave a comment below!