Paleo Pineapple Chicken
Elevate your weeknight dinner game with this irresistibly flavorful Paleo Pineapple Chicken, a sweet and savory dish that’s as nourishing as it is delicious. Tender, bite-sized pieces of chicken thighs are marinated in a zesty blend of coconut aminos, fresh lime juice, garlic, and ginger, infusing every bite with a burst of flavor. Juicy chunks of caramelized pineapple and sautéed red bell pepper add a tropical twist, while a sprinkle of green onions and optional cilantro bring freshness and vibrant color to the dish. Cooked in nutrient-rich coconut oil, this gluten-free, soy-free, and paleo-friendly recipe is ready in just 40 minutes, making it the perfect balanced meal for busy nights. Serve it as is or pair it with cauliflower rice for a complete paleo dinner that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup fresh pineapple
- 0.25 cup coconut aminos
- 2 tablespoons fresh lime juice
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons coconut oil
- 1 unit red bell pepper, sliced
- 2 units green onion, sliced
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons optional fresh cilantro, chopped
Instructions
In a medium bowl, combine coconut aminos, lime juice, minced garlic, grated ginger, black pepper, sea salt, and crushed red pepper flakes. Stir to mix well.
Cut the chicken thighs into bite-sized pieces. Add the chicken to the marinade and toss to coat evenly. Let it marinate in the fridge for at least 10 minutes.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving the marinade, and cook for about 5-7 minutes or until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced red bell pepper and cook for about 3 minutes until softened.
Add the fresh pineapple chunks and continue to cook for another 2 minutes until the pineapple starts to caramelize slightly.
Return the chicken to the skillet, pour the reserved marinade over the chicken and vegetables, and stir well to combine. Cook for an additional 5 minutes, allowing the flavors to meld together.
Remove from heat and sprinkle the sliced green onions over the top.
Garnish with chopped fresh cilantro if desired and serve hot.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 34.6 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1695 mg | 36% | |
*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.
