This meal screams summer is coming!
Did you know?
Although fresh pineapple is available year-round throughout most of the US, this island fruit hits its peak from March through July.
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help support digestion, fight inflammation and disease.
Serve over cauliflower rice, quinoa, or brown rice and alongside steamed broccoli, but don’t forget a good sprinkle of cilantro or scallions!
This meal was sent to me by a client who found this on Pinterest.
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.
Sauté 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.
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For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 4 days max.
Pineapple actually tastes amazing heated up or cold, so these are useful for any lunch situation your day may bring.