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
- Before starting, it’s helpful to peel, chop, and prepare all of your produce and chicken. Having everything ready makes this recipe come together quickly and smoothly.
- Heat the oil over medium-high heat. I typically use a Dutch oven, but a wok, skillet, or even the Instant Pot sauté function will all work well.
- Add the chopped ginger and garlic and sauté for about 1 minute, stirring occasionally, until fragrant.
- Add the cubed chicken and salt. Sauté until the chicken is no longer pink and begins to lightly brown, about 4–5 minutes, stirring occasionally.
- While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the coconut aminos, maple syrup, bone broth, apple cider vinegar, and arrowroot powder until smooth.
- Once the chicken is no longer pink, add the pineapple and sauté for another minute.
- Pour in the sauce and stir to combine. Bring to a gentle simmer and allow it to cook for 10–12 minutes, stirring occasionally.
- Remove from heat and let the dish rest for a couple of minutes so the sauce can thicken. Serve over your choice of rice and garnish with fresh cilantro.
Notes
Instant Pot Variation:
- Using the sauté function on your Instant Pot, heat the oil and add the ginger and garlic. Sauté for about 1 minute, stirring frequently.
- Add the chicken breast and salt, continuing to sauté until the chicken is no longer pink and begins to brown slightly, about 4–5 minutes.
- Meanwhile, whisk together the coconut aminos, maple syrup, bone broth, apple cider vinegar, and arrowroot powder in a small bowl.
- Once the chicken is cooked, stir in the pineapple and the sauce. Secure the lid and pressure cook for 6 minutes.
- Carefully release pressure, then serve over your choice of rice and garnish with fresh cilantro.
