Paleo Pineapple Chicken Stir Fry
This Paleo Pineapple Chicken Stir Fry is a go to for my meal prep! It's freezer friendly and so easy to make. It's a great Paleo, Whole30, Dairy Free, and Gluten Free option as well. I usually make it in a fry pan but you could grill it up for a yummy summer bbq dish too!
Servings: 6 servings
Calories: 260kcal
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.