Whole30 Pineapple Chicken
Elevate your dinner routine with this vibrant Whole30 Pineapple Chicken recipe, a perfect balance of savory and sweet using clean, wholesome ingredients. Succulent boneless chicken thighs are marinated in a tangy blend of coconut aminos, fresh ginger, garlic, and lime juice, then seared to golden perfection. The dish is complemented by juicy pineapple chunks, crisp red bell peppers, and a savory broth that ties it all together. Finished with a sprinkle of fresh green onions, this one-pan delight is a healthy, gluten-free, and sugar-free option that's bursting with tropical flavors. Ready in just 40 minutes, it’s ideal for weeknight dinners or meal prep while staying compliant with Whole30 guidelines. Serve it on its own or over cauliflower rice for a nutritious, satisfying meal!
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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
Directions
Step 1
In a medium bowl, combine the coconut aminos, minced garlic, grated ginger, and lime juice. Stir well to make a marinade.
Step 2
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.
Step 3
In a large skillet or wok, heat the olive oil over medium-high heat.
Step 4
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.
Step 5
In the same skillet, add the red bell pepper slices and sauté for about 3 minutes until they begin to soften.
Step 6
Add the pineapple chunks and chicken broth to the skillet, stirring to combine. Allow the mixture to simmer for 2 minutes.
Step 7
Return the chicken thighs to the skillet, nestling them among the pineapple and peppers. Sprinkle with salt and black pepper.
Step 8
Continue to cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Step 9
Remove from heat and garnish with chopped green onions before serving.
Step 10
Serve hot, divided into portions for each serving size.
Nutrition Facts
| Serving size | (1088.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1361.8 |
| Total Fat 73.0g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 436mg | 0% |
| Sodium 2869.8mg | 0% |
| Total Carbohydrate 62.8g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 43.5g | |
| Protein 110.2g | 0% |
| Vitamin D 4IU | 0% |
| Calcium 151.1mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1847.6mg | 0% |
Source of Calories