With juicy pineapple chunks and chicken covered in a mouthwatering pineapple sauce served over warm rice, Aloha Pineapple Chicken is a perfect easy weeknight dinner.

1 1/2 lb boneless skinless chicken breasts
1 tablespoon gluten-free or all-purpose flour
1 tablespoon coconut oil
1 can (16 oz) pineapple chunks
1.5 teaspoon cornstarch
1 Tablespoon honey
2 Tablespoons coconut aminos or soy sauce
1/4 teaspoon black pepper
3 cups cooked rice


Follow cooking instructions for your rice to prepare while you are making the chicken. I use my Instant Pot.

Cut the chicken into strips. Put the flour into a gallon bag and add the chicken. Shake to coat.

Brown the chicken with the oil over medium heat in a skillet. Cook for 3-5 minutes each side or until cooked through and juices are clear. Set the chicken aside.

While the chicken is cooking, drain the pineapple juice and reserve 1/4 cup. (You can discard the remaining juice or drink it.)

Combine the cornstarch and 1/4 cup pineapple juice in a small bowl. Add to the skillet after you’ve removed the chicken. Add the honey, soy sauce, and pepper; stir well.

Increase the heat to medium-high and cook and stir. Bring to a boil; cook and stir for another 30-60 seconds or until the juice mixture is thickened.

Reduce the heat to medium and add the pineapple and chicken, heating through.

Serve over rice.

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