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This is one of my favorite meal prep dishes. It’s so easy and cheap to make!
When I went Paleo I searched high and low for Paleo recipes that didn’t call for weird ingredients or substitutes that sent me to special grocery stores.
This was one of the many that I found with simple ingredients, that you can get at Walmart, and it tastes amazing!
It’s also really freezer friendly. I like to make a batch of it and just keep it in the freezer for quick grab and go lunches.
This recipe is just for the stir fry and does not include rice in the calorie calculation.
If you’re following my Spring 2020 macro meal plan and adding rice I recommend you don’t freeze the rice with it.
The juice makes the rice all mushy when you reheat it.
Instead, make a fresh batch of rice (just a few cups if you’re not eating it everyday) and add it to your container right before you heat it up.
Highly recommend using a rice cooker to make your meal prepping less stressful! Here’s a really great (and cheap) one from Amazon you could grab.
Alternatively you may use some of the microwavable rice packs if that works for you – just know that may change your macros if you’re following my meal plan.
This recipe is also really family / kid friendly! Great sweet alternative to your typical stir fry.
Check out more of my healthy recipes here!
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Check out more Easy Dinner Ideas
Paleo Pineapple Chicken Stir Fry
Equipment
- Large Fry Pan
- Measuring Spoons
- Mixing Bowl
- Can Opener (if needed)
- Knife
- Cutting Board
Ingredients
- 1 1/2 lbs lean chicken breasts (cut into pieces for stir fry or kept larger for grilling)
- 1 small Pineapple (cut into small pieces)
Sauce for the Chicken
- 1 tbsp coconut oil melted, but not hot
- 2 cloves garlic minced (or 1/4 tsp garlic powder)
- 2 tbsp raw honey
- 1 tbsp coconut aminos (or soy sauce)
- 2 tsp spicy brown mustard
- 1 tsp chili powder
- 1/3 cup 100% pineapple juice
Seasoning for the chicken
- salt (to sprinkle on both sides)
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- pinch of red pepper flakes optional
- 1 tbsp Olive Oil or Coconut Oil
Instructions
- Begin by preparing the sauce by whisking together all the sauce ingredients. Also cut your pineapple into small pieces as you'd like (or used canned pineapple pieces).
- Prepare the chicken by cutting it into your desired size (smaller pieces for stir fry or larger for grilling) and sprinkle with salt, onion powder and smoked paprika on both sides. Add a pinch of red pepper flakes if you'd like.
- Heat your pan to medium heat and add coconut oil or olive oil.
- Add the chicken to the pan and cook until it's almost completely cooked.
- Add the sauce and pineapple to the pan. Reduce heat and let simmer to heat through and until your chicken is completely cooked.
- Serve with rice. If you're meal prepping separate the finished meal into 6 containers. This one is freezer friendly, but I recommend not freezing rice with it – make that fresh or keep it in the fridge until you're ready to reheat it.
Tried it? Share your thoughts about it and anything you did to customize it in the comments!