Chicken Pineapple Paleo Stir-Fry

Chicken Pineapple Paleo Stir-Fry Chicken Pineapple Paleo Stir-Fry
 

When making this recipe, I found that making the spicy pineapple sauce a day in advance as the flavours really have time to bind together. It also cuts down on preparation time having a jar of the sauce already made. The recipe for the spicy pineapple sauce makes 4 cups, only 1 cup is needed for the entire recipe. While making sure to properly store the other 3 cups of leftover sauce for another dinner. This sauce also pairs excellently with other meats for instance pork tenderloin wrapped in tin foil with a very generous cup of the sauce roasting on the bbq, absolutely delicious as well. That is just one other idea that the sauce itself can be used with, now for this entire recipe of Chicken Pineapple Paleo Stir-Fry it can be served on a bed of cauliflower rice, zucchini noodles, spaghetti squash noodles, or as it is served with a side of vegetables and a salad.


 

Ingredients:
1 lb. skinless boneless chicken breast, cut into chunks
1 large green bell pepper, chopped
1 large onion, chopped
1 lb pineapples cubes
2 tbsp. coconut oil, olive oil, ghee
Sea salt and freshly ground black pepper

Spicy pineapple sauce:
1 lb pineapples cubes
1 small onion, cubed
1 carrot, roughly chopped
2 garlic cloves
The zest and juice of 1 lime
½ oz. fresh ginger, roughly chopped
½ tsp. ground ginger
½ tsp. cumin
¼ tsp. cinnamon
¼ cup fresh pineapple juice
½ cup of white wine vinegar
Sea salt and freshly ground black pepper
Optional:
4 chili peppers

Directions:

  1. Place all the ingredients for the sauce in a food processor, except for the white wine vinegar, and process until you get a smooth sauce.
  2. Add the sauce to a pot with the vinegar and cook on a medium heat for 15 minutes.
  3. Pour the sauce into bottles or glass jars, and place in a water bath of simmering water for 10 minutes.
  4. In a skillet placed over a medium-high heat, preheat the cooking fat. Then add the chicken cubes and cook for 10 minutes, or until the chicken is no longer pink.
  5. Remove the chicken from the skillet and set aside. Add the pineapple cubes, the green bell peppers and the onions. Cook for 5 minutes, just enough so the vegetables are still nice and crisp.
  6. Add the pineapple sauce to the mixture and bring to a boil. Simmer for about 4 minutes.
  7. Bring the chicken back to the skillet, combine it all together and cook for another 3 minutes, making sure everything is warm.
  8. If you find the sauce a bit too spicy, you can always add some pineapple juice. Season to taste and serve.
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