Paleo Pineapple Chicken
Elevate your weeknight dinner routine with this flavor-packed Paleo Pineapple Chicken! Tender, bite-sized chicken thighs are marinated in a zesty blend of coconut aminos, fresh lime juice, garlic, and ginger, creating a savory base with just the right hint of heat from crushed red pepper flakes. Juicy pineapple chunks and vibrant red bell peppers add natural sweetness and a pop of color, while caramelization brings out their delicious depth of flavor. Cooked in nutrient-rich coconut oil, this one-skillet dish comes together in just 40 minutes, making it perfect for busy nights. Garnished with fresh cilantro and green onions for a fresh finish, this gluten-free, dairy-free, and Whole30-friendly recipe will have your taste buds singing. Perfect as a standalone meal or served with cauliflower rice for a complete paleo feast!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the fresh pineapple chunks and continue to cook for another 2 minutes until the pineapple starts to caramelize slightly.
Step 6
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.
Step 7
Remove from heat and sprinkle the sliced green onions over the top.
Step 8
Garnish with chopped fresh cilantro if desired and serve hot.
Nutrition Facts
| Serving size | (905.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1415.1 |
| Total Fat 78.4g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 567.0mg | 0% |
| Sodium 2641.1mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 34.6g | |
| Protein 121.5g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 139.6mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 1695.0mg | 0% |
Source of Calories