Whole30 Pineapple Chicken
Fuel your Whole30 journey with this vibrant and flavorful Pineapple Chicken recipe that's as wholesome as it is delicious! Juicy, skinless chicken thighs are marinated in a tangy blend of coconut aminos, minced garlic, grated ginger, and zesty lime juice, then sautéed to golden perfection. Fresh pineapple chunks and sliced red bell peppers add a natural sweetness and a pop of color, while the savory sauce thickens into a delectable glaze. Finished with a sprinkle of green onions, this dish is a balanced, paleo-friendly masterpiece that's ready in just 40 minutes. Perfect for meal prepping or serving as a healthy weeknight dinner, this dish delivers tropical flair in every bite while staying true to your Whole30 goals.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, skinless and boneless
- 1 cup pineapple chunks, fresh or canned (no sugar added)
- 0.25 cup coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon ginger, fresh and grated
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 3 pieces green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.5 cup chicken broth
Instructions
In a medium bowl, combine the coconut aminos, minced garlic, grated ginger, and lime juice. Stir well to make a marinade.
Place the chicken thighs in the marinade, ensuring they are fully coated. Allow them to marinate for at least 10 minutes while preparing the rest of the ingredients.
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side or until they are golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper slices and sauté for about 3 minutes until they begin to soften.
Add the pineapple chunks and chicken broth to the skillet, stirring to combine. Allow the mixture to simmer for 2 minutes.
Return the chicken thighs to the skillet, nestling them among the pineapple and peppers. Sprinkle with salt and black pepper.
Continue to cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove from heat and garnish with chopped green onions before serving.
Serve hot, divided into portions for each serving size.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 43.5 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1848 mg | 39% | |
*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.
