Keto Pineapple Chicken
Indulge in the tropical allure of Keto Pineapple Chicken, a low-carb twist on a classic favorite that’s bursting with bold flavors and vibrant colors. Tender, crispy chicken thighs are seasoned to perfection and simmered in a fragrant sauce made with unsweetened pineapple extract, soy sauce (or coconut aminos for gluten-free), garlic, and fresh ginger. The addition of crunchy red bell peppers and a touch of crushed red pepper flakes brings balance and depth to the dish. Thickened with xanthan gum, the sauce envelops each bite for a succulent finish. Ready in just 40 minutes, this keto-friendly dinner is perfect for busy weeknights and pairs beautifully with cauliflower rice for a complete meal. Whether you’re craving something savory with a hint of sweetness or aiming to stay on track with your keto lifestyle, this guilt-free recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons coconut oil
- 1 teaspoon unsweetened pineapple extract
- 0.5 cup chicken broth
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 3 minced garlic cloves
- 1 tablespoon fresh ginger
- 1 large, sliced red bell pepper
- 2 sliced green onions
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by seasoning the chicken thighs with salt and black pepper on both sides.
In a large skillet over medium heat, add coconut oil and allow it to melt and heat up.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and ginger, and sauté for about 1 minute until fragrant.
Pour in the chicken broth and soy sauce (or coconut aminos), and add the unsweetened pineapple extract.
Stir in the sliced red bell pepper and crushed red pepper flakes to the skillet.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and let simmer for about 10 minutes, or until the chicken is fully cooked.
Remove the chicken from the skillet again. In a small bowl, mix xanthan gum with a little bit of the hot liquid from the skillet to form a slurry, then whisk it back into the sauce to thicken.
Return the chicken to the skillet, ensuring it is coated with the thickened sauce.
Garnish with sliced green onions before serving.
Serve the Keto Pineapple Chicken hot, optionally over a bed of cauliflower rice for a complete keto-friendly meal.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2095 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
