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.

Course Main Course

Keyword gluten free, paleo, whole 30

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 414kcal

Author Sara

Ingredients

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

Instructions

Drain the pineapple reserving 1/2 cup of the juice
Make 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.

Video

Nutrition