Scale
Ingredients
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
Instructions
- In a blender, combine all the Pineapple Sauce ingredients until smooth. Set aside.
- 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.
- 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.
- 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.
- Meanwhile, whisk together the arrowroot and water in a small bowl then stir into the skillet to thicken the sauce.
- Remove from heat when the broccoli is still a bright green but can be easily pierced with a fork.
- Sprinkle with sesame seeds and green onions.