Name: Stir-Fried Ginger Pineapple Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.25 cup coconut aminos (soy-free seasoning sauce); 1 (2 inch) piece fresh ginger, peeled and minced; 3 cloves garlic, minced; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon chopped fresh chives; 1 teaspoon salt; 0.125 teaspoon white pepper; 1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces; 2 tablespoons vegetable oil; 0.5 onion, quartered and separated into pieces; 1 red bell pepper, cut in 1-inch pieces; 1 green bell pepper, cut in 1-inch pieces; 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved; 0.75 cup chicken stock; 2 tablespoons arrowroot powder; 2 cups cooked jasmine rice for serving, or as needed; 0.5 cup coarsely chopped raw cashews

Stir-Fried Ginger Pineapple Chicken

4.5

(2)

1 Review

2 Photos

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Submitted by Bibi

Published on July 12, 2019

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews (Optional)

Directions

Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
Serve over hot rice and garnish with chopped cashews.

Cook's Note:

You can substitute cauliflower rice for the jasmine rice and regular soy sauce for the coconut aminos.

Nutrition Facts (per serving)

665	Calories
26g	Fat
66g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 665
% Daily Value *
Total Fat 26g	33%
Saturated Fat 5g	24%
Cholesterol 97mg	32%
Sodium 1275mg	55%
Total Carbohydrate 66g	24%
Dietary Fiber 4g	14%
Total Sugars 25g
Protein 42g	85%
Vitamin C 79mg	88%
Calcium 64mg	5%
Iron 3mg	17%
Potassium 673mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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