15-Minute Pineapple Pepper Chicken
Some would argue that pineapple on top of savory food just doesn’t mix, but I beg to differ. If you like the Hawaiian Pizza, then here’s a quick and easy pineapple pepper chicken recipe – one of my favorites for meal prep, family dinner, or Friday night chill-axing at the crib.
You guys know how we roll here, and for those who don’t, it’s all about being lean and mean - eating like healthy kings even while only having a pauper’s wallet. It may sound unreal, but I’m about to show you how you can eat big without spending big in just 15 minutes.
Chicken is a very flexible substitute for red meats. It’s a good source of protein which aids in weight management and reduces the risk of heart disease. It’s also rich in the amino acid tryptophan which is said to increase serotonin levels. Pineapples are low-calorie tropical fruits
that are loaded with nutrients including Vitamins C & B6, Manganese, and Thiamin. Pineapples are high in antioxidants; can boost the immune system; and also helps with digestion.
Cube-cut chicken with pineapple chunks nicely tucked in a bowl together with other fresh and nutritious ingredients - a perfect meal for laying back or before you go to or from the gym.
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To make 4 servings, you’ll need 1-pound of Cube-Cut Chicken Breast and 1 Diced Red Bell Pepper.
To make the sauce, you’re going to need 2 ½ Tablespoons of Apple Cider Vinegar, about 1 Tablespoon of Sriracha (as flavoring), 1 Tablespoons of Spicy Mustard, 1 Tablespoon of Olive Oil, 1 Tablespoon of Arrowroot Starch Mixed with 1 Tablespoon of Water, ½ Tablespoons of Minced
Garlic, 1 Teaspoon of Agave, 1 Cup of Fresh Pineapple Cubes, ¼ Cup of Shallots or Chopped Red Onions, and Liquid Aminos or Low-Sodium Soy Sauce.
To make the garnish, all you need is some Cracked Pepper and Chopped Cilantro.
First, mix together the mustard, Sriracha, agave, Aminos, and apple cider vinegar, then set aside. Next, get a nonstick skillet and set it to medium-high heat. Coat the skillet with a little oil and cook the shallots and garlic for about 3 - 5 minutes, just until the shallots become nearly
translucent. Take care not to burn the garlic.
15-Minute Pineapple Pepper Chicken
- 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:
Available in the FitMenCook app
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