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!

It can be made in a large skillet, wok, dutch oven, or instant pot; we have made it in all of those over the years. My favorite to use for this pineapple ginger chicken sauté is our dutch oven.

This chicken and pineapple sauté recipe can also be made in the instant pot. While visiting my sister recently, we were craving this for dinner. We decided to try it out in the instant pot and it was a success! She loved how it filled her kitchen with the delicious tropical aroma of the pineapple and ginger combination!

At the time of writing this, we are going through more fertility treatments. This was my dinner of choice to help prepare my body for our embryo transfer. It is light and fresh on my digestive system while also being full of nutrients, antioxidants, and bromelain to help reduce any inflammation in my body.

Let’s Highlight Some Benefits in this Pineapple Ginger Chicken:

Pineapple: This juicy tropical fruit contains a digestive enzyme called bromelain. Bromelain is anti-inflammatory and gut-healthy. Pineapple is also rich in Vitamin C which supports the immune system. This is a great fruit to have in your diet if you are trying to reduce inflammation or fighting off cold and flu symptoms. My rheumatologist always reminds me how important it is to keep bromelain a high priority in my diet alongside ginger and turmeric.

Ginger: This anti-inflammatory is wonderful at reducing painful inflammation and boosting the immune system. I try to incorporate it into as many of my meals and beverages as I can.

Garlic: Garlic contains allicin which is antimicrobial and antiviral. This helps the immune system to fight infections. It is also full of antioxidants and anti-inflammatory properties.

Bone Broth: Among many other benefits, bone broth is gut-healing and the collagen in it can help lubricate joints and reduce pain from inflammation. Collagen is also very beneficial for healthy skin, hair, and nails. One of my favorite naturopathic doctors told me I should be consuming this daily!

Apple Cider Vinegar: Make sure to use raw unpasteurized apple cider vinegar to get the most benefits. It contains probiotics that can help with digestion and nutrient absorption. It is also an antimicrobial and this can help to detox harmful bacteria from our bodies. I love adding this to sauces, dressings, and many other recipes. ACV also has so many other uses in our home, including being a staple in my hair care routine.

Pineapple Ginger Chicken Sauté Recipe:

You will need:

~ 1 lb chicken breast, cubed

2 tbsp avocado or coconut oil

2″ chunk of ginger, peeled and finely chopped

5 cloves of 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

Cilantro for a garnish

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 once in 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. Saute’ 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.

Instant Pot Variation of making this Pineapple Ginger Chicken:

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.

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