Chicken teriyaki with pineapple recipe

Easy and tasty Chicken Teriyaki With Pineapple is sweet and piquant. Fantastic for the family dinner. This recipe is Whole30, gluten-free, and low carb.

Ingredients:

Stir Fry

1 1/2 lb chicken breast

3 - 4 tbsp oil (for stir frying)

1/2 head of broccoli (~ 1 cup)

1/2 cup red bell pepper (cut into chunks)

2 green onions

2. small cloves of garlic (minced)

1/2 inch of fresh ginger minced

2 -3 tbsp coconut aminos (chicken marinade)

2 tbsp arrowroot flour (chicken marinade)

1 cup cubed fresh pineapple

Salt to taste *

Teriyaki Sauce

1/3 cup coconut aminos

2 tbsp rice vinegar

1 tbsp arrowroot flour

1 tbsp sesame oil

Pineapple juice (~ 3 tbsp)

Instructions:

Cut the chicken breast into small pieces, season with 3 tbsp coconut aminos, and 2 tbsp arrowroot flour. Mix marinade in to fully coat the chicken.

While the chicken is marinating, chop broccoli into small florets, and cube the red bell pepper. Mince garlic and ginger. Chop up scallions, separating the white and green parts**. Prepare the pineapple (or you can buy the cubed fresh ones).

In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.

Heat 1 tablespoons of oil in a large skillet over medium-high heat. Saute the bell pepper and broccoli lightly for about 2 - 3 minutes, season with salt to taste. Then transfer to a plate.

Return to the same pan, heat up 2 tablespoons of oil, sautee the marinated chicken, garlic, white part of the scallion, until chicken is cooked through, and slightly browned.

Add the sauteed veggies, ginger, and fresh pineapple into the pan along with the chicken, and mix well.

Stir in the teriyaki sauce gently until the sauce becomes sticky and thoroughly coat the chicken stir fry.***

Garnish with the green part of the scallion and sesame seeds (optional). Enjoy!