The flavorful Whole30 meal to cure your winter blues.
Like takeout, but better (and healthier, obviously).
While the kind you get from a restaurant is so dang good, it’s usually loaded with tons of sugar. The only sugar you’ll find here are the natural ones you find in real food.
Pineapple Chicken
Ingredients
- 1 lb organic chicken breast
- 1/4 C cassava flour
- 1-2 T avocado oil
- 20 oz canned pineapple (check for no sugar added)
- 1/2 yellow onion, chopped
- 1 organic bell pepper
- green onions and sesame seeds, to taste (optional)
Sauce
- juice from the canned pineapple
- 1/4 C compliant ketchup (I used Primal Kitchens)
- 1 T cassava flour
- 2 T sugar free rice vinegar
- 1 T coconut aminos
- 1 t minced garlic
Instructions
- Preheat your oven to 350 degrees and grease a baking pan with avocado oil.
- Chop chicken into bite size cubes and add to a large bowl.
- Cover chicken with 1/4 C of cassava flour and carefully fold until all chicken is evenly coated.
- Heat a skillet on the stove with avocado oil and add the chicken.
- Cook chicken until light golden brown on each side but not cooked all the way through. Place into the pan once done.
- Drain pineapple juice into a separate bowl and place pineapple pieces into the pan with the chicken along with the onions and peppers.
- Combine pineapple juice, ketchup, rice vinegar, coconut aminos and garlic to start the sauce. Slowly whisk in the tablespoon of cassava flour until no lumps remain.
- Pour the sauce into the pan and lightly cover with foil. Place into the oven for 25 minutes.
- Remove from the oven and stir the contents of the pan, then add back to the oven for 20 more minutes.
- Top with sliced green onions and sesame seeds. Serve with W30 compliant rice such as cauliflower or regular rice if not. I ate it by itself because it’s honestly that good!
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