Pineapple Chicken and Broccoli

Prep Time 10 min Cook Time 15 min


Pineapple Sauce

  • 1 cup cubed pineapple 
  • 6 tablespoons coconut aminos (1/3 cup + 2 teaspoons)
  • 2 tablespoons peeled and chopped fresh ginger
  • 1 tablespoon maple syrup
  • 2  medium garlic cloves
  • 3/4 teaspoon fish sauce
  • 1/2 teaspoon sesame oil 

Pineapple Chicken and Broccoli

  • 2 tablespoons coconut oil, divided
  • 4 cups broccoli florets
  • 3/4 cup chopped red onion, 1-inch pieces
  • 1 pound chicken breast, 1-inch cubes
  • 1 tablespoon minced garlic 
  • 1/2 teaspoon cracked pepper 
  • 1 3/4 cup cubed pineapple 
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • for serving: white sesame seeds and sliced green onion


  1. In a blender, combine all the Pineapple Sauce ingredients until smooth. Set aside.
  2. In a large skillet, heat 1 tablespoon coconut oil on medium heat. Add the broccoli and cook for 3 minutes until lightly browned but still crisp. 
  3. Add another tablespoon coconut oil, and stir in the red onion, chicken breast, garlic and pepper. Cook for 4 to 5 minutes until the chicken is cooked through. The broccoli should still be crisp-tender. We're trying to avoid mushy broccoli here. 
  4. Stir in the pineapple and Pineapple Sauce. Bring to a low boil and allow to simmer for 2 to 3 minutes to allow the pineapple to cook.
  5. Meanwhile, whisk together the arrowroot and water in a small bowl then stir into the skillet to thicken the sauce. 
  6. Remove from heat when the broccoli is still a bright green but can be easily pierced with a fork. 
  7. Sprinkle with sesame seeds and green onions. 


© 2020 Grazed & Enthused. All rights reserved.