1/3 cup honey, use one that has a flavor you like, I use this one for this recipe
1/3 cup tomato paste, like this one
1/2 cup fresh squeezed orange juice
4 tbsp. rice wine vinegar, I use this one
2 tbsp. naturally fermented soy sauce, I use this one (try Bragg's Aminos for gluten free)
1 tbsp. grated fresh ginger (freeze your washed ginger for easier grating)
1/4 tsp. allspice
1/4 tsp. garlic powder
1 tbsp. arrowroot powder, like this one
1 lb. boneless chicken breast or thighs, cut into 1/2 to 1 inch pieces
2-3 tbsp. arrowroot powder
Sea salt and ground pepper
1 medium onion, chopped
3 tbsp. expeller pressed coconut oil
1 tbsp. rice wine vinegar
1 1/2 to 2 cups pineapple, cut in chunks - how to cut a pineapple
1/4 cup "juice" or liquid from the pineapple
1 medium to large green bell pepper, cut in 1/2 to 1 inch pieces
2-3 cups cooked rice
1. Make Sauce: Combine all sauce ingredients in a small bowl and set aside.
2. Cook Chicken: Heat coconut oil over medium heat in a large skillet or braiser and add onions. I use something like this for this recipe. Toss chicken with arrowroot powder, salt, and pepper until coated. Add to skillet and cook over medium heat, stirring regularly, until the chicken is cooked. Add a tbsp. of rice wine vinegar to deglaze the pan.
3. Add Sauce & Finish: Once the vinegar evaporates, add the sauce, pineapples, pineapple juice, and green peppers. Cook until sauce has thickened and chicken is cooked through, about 10 minutes tops. Serve over rice.
In this batch, I was out of green peppers and the only thing I had was a small amount that I diced
for salads. Your version will have more green peppers!
We really love this recipe. The chicken is so tender and the flavor is really delicious. It is a no-guilt way to enjoy one of your favorite Chinese food dishes. This takes about 30 minutes to cook and serves 4-6 people, depending on portion size.
Try these other recipes and have yourself a homemade Chinese take-out night! Lettuce Wraps, Egg Drop Soup, Beef Stir Fry, Kung Pao Chicken, Lemon Chicken, Sesame Bok Choy, Chicken Stir Fry, Fried Rice, Red Cabbage & Carrot Asian Salad, Asian BBQ Pork. We also love Thank Your Body's Cashew Chicken, Popular Paleo's Paleo Ginger Coconut Prawns, and Food Renegade's Tom Kha Gai.
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This recipe was shared at Fat Tuesday, Full Plate Thursday, Fight Back Friday, Foodie Friday at Rattlebridge Farm, Simple Meals Friday, Strut Your Stuff Saturday, and Waste Not Want Not Wednesday. Please follow the links for other great recipes and ideas.