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Home Meals Low Carbs 15-Minute Pineapple Pepper Chicken

15-Minute Pineapple Pepper Chicken

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Here’s a quick and easy chicken recipe with pineapple glaze – one of my favorites for meal prep, family dinner or Friday night chill-axing at the crib (and for those unfamiliar with the term chillaxing, it means chilling and relaxing at the same time; you’re essentially relaxing to the absolute max).

I made this recipe on my Instagram Story to show just how easy it is.

Pineapple Chicken Meal Prep Recipe

Ingredients for 4 servings:

  • 1 lb chicken breast, cut into small cubes
  • 1 red bell pepper, diced
  • Sauce
    • 1 tablespoon olive oil (or safflower oil)
    • 1/4 cup chopped shallot or red onion
    • 1/2 tablespoon minced garlic
    • 1 cup fresh pineapple cubes WITH juice
    • 1 tablespoon spicy mustard (or Chinese mustard)
    • 1 tablespoon Sriracha (or more if desired)
    • 2 1/2 tablespoons apple cider vinegar
    • 1 teaspoon agave
    • drops of Bragg Liquid Aminos (or low sodium soy sauce) to taste
    • 1 tablespoon arrowroot starch (mixed with 1 tablespoon water)
  • Garnish
    • cracked pepper
    • fresh chopped cilantro

 

Steps

  1. In a small bowl, mix together mustard, Sriracha, ACV, agave and Bragg Liquid Aminos.  Set it aside.
  2. Set a nonstick skillet on medium heat and add oil, garlic and shallots.  Cook until the shallots are almost translucent, about 3 to 5 minutes, and be careful not to burn the garlic.
  3. At the same time, season chicken pieces with pinches of pepper, then set a nonstick skillet on medium heat.  Spray it with olive oil and when it’s hot, add the chicken pieces.  Cook for about 8 minutes until the outside edges are seared and no longer pink.  When the chicken is about 80% finished cooking, add the diced red pepper and cook the chicken and the red pepper together.
  4. Once the shallots are ready, toss in the cubed pineapple and cook alone for about 2 minutes, then pour in the sauce.  Set the heat on low-medium and ensure the sauce is lightly simmering. Then, mix 1 tablespoon water with arrowroot starch and immediately add it to the skillet with the sauce.  Stir the sauce quickly so the arrowroot starch will not clump.
  5. Add the sauce to the chicken, remove the skillet from the heat and fold everything together using a spatula, ensuring every piece is coated.
  6. Season to taste with more pepper, Bragg and fresh cilantro.
  7. Enjoy with quinoa, jasmine or brown rice or even cauliflower rice for a lower-carbohydrate alternative.

 

Approximate macros for 1 of 4 servings:

213 calories, 13g carbohydrates, 5g fat, 27g protein, 1g fiber, 10g sugar

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