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15-Minute Pineapple Pepper Chicken

Ingredients

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)
    • 2 1/2 tablespoons apple cider vinegar
    • 1 tablespoon Sriracha (or more if desired)
    • 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

Step 1

In a small bowl, mix together mustard, Sriracha, ACV, agave and Bragg Liquid Aminos. Set it aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Season to taste with more pepper, Bragg and fresh cilantro.

Step 7

Enjoy with quinoa, jasmine or brown rice or even cauliflower rice for a lower-carbohydrate alternative.