Pineapple Ginger Chicken Sauté
This simple, fresh pineapple ginger chicken sauté is bursting with tropical flavors and anti-inflammatory benefits! The coconut aminos and maple add a gentle sweetness to the sauce which pairs so well with the pineapple and ginger. It's a simple healthy meal that will have you craving more!
Ingredients
- 1 lb chicken breast cubed
- 2 tbsp avocado or coconut oil
- 2 inch chunk of ginger peeled and finely chopped
- 5 cloves garlic peeled and finely chopped
- 1/2 tsp sea salt
- 1 pineapple cut into small chunks
Sauce
- 1/4 cup coconut aminos
- 1/4 cup maple syrup
- 1/4 cup bone broth
- 2 tbsp apple cider vinegar
- 2 tsp arrowroot powder or another thickening agent
Serving
- Cauliflower rice or whole grain brown rice for serving optional
- Cilantro for a garnish optional
Instructions
- It helps to first peel, chop, and cut up your produce and the chicken prior to starting.
- Heat your oil over medium-high heat. I use my dutch oven for this but have also done it in a wok, skillet, and the instant pot- any of those options will work.
- Add in your chopped ginger and garlic. Sauté for about 1 minute stirring occasionally
- Add in your chicken and salt. Sauté until the chicken is no longer pink and starting to brown (about 4-5 minutes). Stir occasionally.
- While the chicken is cooking I like to mix up the sauce. In a small bowl whisk together the coconut aminos, maple syrup, bone broth, apple cider vinegar, and arrowroot powder.
- When the chicken is no longer pink, add the pineapple and sauté another minute.
- Stir in the sauce and bring it to a simmer. Simmer for 10-12 minutes.
- Remove from heat and let sit for a couple minutes, allowing the sauce to thicken. Serve over your choice of rice.
- Garnish with cilantro.
Notes
Instant Pot Variation:
Using the sauté feature on your instant pot, heat the oil and then add the ginger and garlic. Sauté for about 1 minute before adding the chicken breast and salt. Stirring occasionally, you will sauté until the chicken is no longer pink and has started to brown up a bit, about 4- 5 minutes.
Meanwhile, mix up the sauce. In a small bowl, whisk together the coconut aminos, maple syrup, bone broth, apple cider vinegar, and arrowroot powder.
Once the chicken is no longer pink, stir in the pineapple and the sauce. Close up your instant pot and pressure cook for 6 minutes.
Serve the pineapple ginger chicken sauté over your choice of rice with cilantro as a garnish.
