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
- 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)
- cracked pepper
- fresh chopped cilantro
- In a small bowl, mix together mustard, Sriracha, ACV, agave and Bragg Liquid Aminos. Set it aside.
- 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.
- 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.
- 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.
- Add the sauce to the chicken, remove the skillet from the heat and fold everything together using a spatula, ensuring every piece is coated.
- Season to taste with more pepper, Bragg and fresh cilantro.
- 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