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Pineapple Teriyaki Chicken (Whole30, Paleo, AIP)

Pineapple Teriyaki Chicken
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This Pineapple Teriyaki Chicken is a vibrant, healthy twist on a classic dish. Juicy chicken bites are coated in a sweet and tangy pineapple teriyaki sauce, making it perfect for a quick weeknight dinner or a meal-prep option. With its tropical flavors and wholesome ingredients, this recipe is Paleo, Whole30, and AIP-compliant, ensuring everyone at the table can enjoy!

Ingredients

Scale

For the Chicken:

  • 1½ lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • ½ tsp sea salt (or more to taste)
  • 1 tbsp ghee or coconut oil
  • 3 garlic cloves (minced)
  • Sesame seeds and chopped green onions for garnish (omit sesame seeds for AIP)

For the Pineapple Teriyaki Sauce:

  • 1 cup fresh or canned pineapple chunks
  • ½ cup coconut aminos
  • ½ inch fresh ginger
  • 3 tbsp apple cider vinegar or rice vinegar
  • 2 tsp arrowroot starch

Instructions

  1. Make the Sauce:
    Blend pineapple chunks, coconut aminos, ginger, apple cider vinegar, and arrowroot starch until smooth. Set aside.
  2. Prepare the Chicken:
    Toss chicken pieces with sea salt. Heat ghee or coconut oil in a large skillet over medium-high heat.
  3. Cook the Chicken:
    Add chicken to the skillet and cook for about 3 minutes, stirring occasionally, until browned on all sides. Remove from the pan.
  4. Sauté Garlic:
    In the same skillet, add minced garlic and stir for about 1 minute until fragrant.
  5. Thicken the Sauce:
    Pour the blended teriyaki sauce into the skillet. Scrape up any browned bits from the pan with a wooden spoon and let it simmer for about 1 minute until slightly thickened.
  6. Combine and Finish:
    Return the browned chicken to the skillet and stir to coat it in the sauce. Simmer for another 2 minutes until heated through.
  7. Serve:
    Garnish with sesame seeds (if using) and chopped green onions. Serve hot over cauliflower rice or your favorite side.

Notes

Serving Suggestions:

  • Pair with steamed broccoli, roasted sweet potatoes, or cauliflower rice for a complete meal.
  • For a fancier presentation, serve in hollowed-out pineapple halves!

Tips & Tricks:

  • Use fresh pineapple for a brighter flavor but canned pineapple works well too—just drain it thoroughly.
  • Avoid overcrowding the skillet when browning chicken to ensure even cooking.
  • Scraping up browned bits while cooking adds depth of flavor to your sauce.

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over low heat; add a splash of water if needed to loosen up the sauce.
  • This dish can also be frozen for up to one month—thaw overnight in the fridge before reheating.

Find it online: https://easyrecipeacademy.com/pineapple-teriyaki-chicken/