Spicy Pineapple Chicken
This Spicy Pineapple Chicken is a one-pan dish that is loaded with sweet & spicy flavor. Tender chicken, crisp peppers and juicy pineapple are cooked in a perfect asian inspired sauce.
Servings 6 servings
- 2 lbs Chicken Thighs cubed
- 2 cloves Garlic minced
- 1 Tbls Fresh Ginger grated
- 3/4 cup Coconut Aminos
- 2 Tbls Hot Sauce
- 1/2 cup Pineapple Juice
- 1/2 tsp Crushed Red Pepper Flakes
- 2 Tbls Avocado Oil or olive oil
- 1/2 Red Onion cut into chunks
- 2 Jalapeños sliced
- 1 14.5 Can Pineapple Chunks drained
- 1 tsp Salt
- 1 Lime
- 2 Tbls Green Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Tbls Arrowroot Starch
- 1 Tbls Water
Drain the pineapple reserving 1/2 cup of the juiceMake the sauce by adding the coconut aminos, pineapple juice, lime juice, hot sauce, garlic, ginger and pepper flakes to a bowl. Whisk to combine. Use sharp kitchen shears to cube your chicken thighs. Season with some salt and pepper. Heat avocado oil in a large skillet over medium/high heat. Brown the chicken for 4-5 minutes and then set aside.
Reduce heat to medium and add a little more oil. Then add the bell peppers, red onion and jalapeño. Sauté for 3 minutes. Then the chicken gets added back in with the drained pineapple. Cook for 3 minutes.
Pour the sauce into the skillet. Whisk together arrowroot starch and water and add to the skillet. Bring sauce to a boil and reduce to a simmer. Simmer until sauce thickens and chicken is cooked through.
When done, serve over cauliflower rice (for Whole30) or regular rice (not Whole30) and top with fresh green onions.
Calories: 414kcal | Carbohydrates: 15g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 1318mg | Potassium: 456mg | Fiber: 2g | Sugar: 4g | Vitamin A: 932IU | Vitamin C: 57mg | Calcium: 24mg | Iron: 1mg