Pineapple Stir Fry
Servings: 4
Ingredients
Asian Pineapple Sauce
- ⅓ cup GF Soy Sauce or Coconut Aminos for soy free
- 2 cloves Garlic minced
- ½ teaspoon Dried Ginger
- ½ cup Pineapple Juice
- 1 tablespoon Cornstarch(can sub arrowroot or tapioca flour) for thickening
Stir Fry
- 2 Chicken Breasts cut into bite sized pieces
- 1 Bell Pepper red, yellow or orange-cut into chunks
- 2 cups Pineapple Chunks 20oz can in 100% pineapple juice
- ½ Red Onion cut into wedges
- Sesame Seeds and/or Diced Green Onions for garnish
- 1 tablespoon Oil for sauteing I use avocado oil
Instructions
- In a measuring cup, whisk together the Asian Pineapple Sauce ingredients making sure the cornstarch is dissolved. Set aside.
- Heat the oil in a large pan or wok over medium high heat.
- Season chicken with salt & pepper then add to the pan. Drizzle with a little soy sauce while cooking.
- Cook for about 5-7 minutes until the chicken is cooked through.
- Add the bell pepper, onions and pineapple to the pan and cook about 3-5 minutes until veggies are tender but still crisp.
- Add the sauce mixture to the pan and bring to a simmer stirring frequently until sauce has thickened. This should only take 1-2 minutes.
- Once sauce is thickened, remove from heat, sprinkle with sesame seeds and green onions.
- Serve over cooked rice, cauli rice or quinoa.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!