Low Carb Pineapple Chicken
Satisfy your cravings while staying on track with this vibrant and flavorful Low Carb Pineapple Chicken recipe! Tender chicken thighs are seared to golden perfection and paired with the natural sweetness of fresh pineapple chunks and crisp red bell peppers. Enhanced with a savory sauce featuring soy sauce, rice vinegar, garlic, and ground ginger, this dish is a perfect balance of tangy and sweet flavors. Cooked in coconut oil for an added tropical touch, this one-skillet wonder is quick to prepare, ready in just 40 minutes, and serves up as a low-carb, gluten-free dinner option. Finished with a sprinkle of green onions and sesame seeds, it’s ideal served alongside steamed vegetables or cauliflower rice for a healthy, satisfying meal. Perfect for those seeking bold flavors without the excess carbs, this recipe is a must-try for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons coconut oil
- 1 cup unsweetened fresh pineapple chunks
- 1 large red bell pepper
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 3 cloves garlic
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Dice the red bell pepper into small chunks. Mince the garlic and slice the green onions thinly, separating the white and green parts. Set the vegetables aside.
Pat dry the chicken thighs with paper towels to ensure crisp cooking and season them with salt and pepper on both sides.
In a large skillet over medium-high heat, add the coconut oil. Once the oil is hot, add the chicken thighs skin side down. Cook for about 5-7 minutes on each side until they are golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the minced garlic, cooking for about 30 seconds until fragrant.
Add the red bell pepper chunks and pineapple to the skillet. Stir-fry for about 3 minutes until they start to soften.
Add the soy sauce (or tamari), rice vinegar, and ground ginger to the skillet. Stir well and let the sauce simmer for another 2 minutes to meld the flavors.
Return the chicken thighs to the skillet, turning them in the sauce to coat completely. Let them simmer for another 3-5 minutes in the sauce.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with a side of steamed green vegetables or cauliflower rice to maintain the low-carb focus.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 29.9 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3129 mg | 67% | |
*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.
