Ingredients
Prep
- 6 boneless chicken breasts
- 2 bell peppers
- 1 C frozen chopped onions
- 1 C frozen sliced carrots
- 20 oz can pineapple chunks in 100% pineapple juice
- 1/4 C tomato paste
- 3 T apple cider vinegar
- 2 T coconut aminos
- 1 T minced garlic
- 2 t minced ginger
- 1 t crushed red pepper flakes optional
- 1/2 t garlic powder
- salt and pepper to taste
On Cooking Day
- 2 T coconut oil
- 1 1/2 T arrowroot or tapioca starch
- 16 oz frozen cauliflower rice
Instructions
To Assemble
- Cut chicken into bite size pieces and put in a large zipper bag. Season with salt and pepper. Zip and shake to mix.
- Slice peppers and add to a separate large zipper bag along with onion and carrots. Drain pineapple chunks reserving juice. Add pineapple chunks to same bag with peppers.
- Mix 1/2 C reserved pineapple juice, tomato paste, vinegar, coconut aminos garlic, ginger, red pepper flakes and garlic powder in a small bowl with a lid. Reserve 1/4 C pineapple juice (from can) in another small container with lid for cooking day.
To Cook
- Heat oil in large skillet on medium-high heat. Add chicken to skillet and cook stirring occasionally until all sides are brown and is cooked thoroughly, about 7-8 minutes.
- Add pepper and veggie mixture and cook until peppers are slightly tender, about 4-5 minutes.
- Mix arrowroot starch with reserved 1/4 C pineapple juice and add to skillet along with prepared sauce. Cook for an additional 4-5 minutes until sauce is heated through and has thickened slightly.
- Cook cauliflower rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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