¼cuppineapple pureeblend about ¼ of your pineapple
⅓cupsoy sauce
3tablespoonrice vinegar
1teaspoonsesame oil
2tablespoonbrown sugar​
2tablespoonSriracha or chili paste
1teaspoonsalt
2teaspooncornstarch
Serve with
2cupsrice
pineapple boatscored out (optional)
Instructions
Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.
Heat coconut oil in a large sauté pan over medium-high heat.
In a bowl mix your seasonings: garlic powder, paprika, ginger, onion powder, pepper, and salt. Coat the cubed chicken pieces with your seasoning dry rub inside of the bowl. Once your pan is hot, toss in the chicken to cook and brown the meat.
While your chicken is cooking prepare your sauce.
Start by cutting your pineapple in half lengthwise and scooping out the middle. I like to do this by cutting the inside into squares with a knife. I then scoop out the cubes with a spoon. It will make it easier to toss out the core and keep the pineapple pieces this way.
Take about ¼ of the pineapple pieces and toss in a processor or blender to puree. Put the remaining pineapple pieces into the pan with your cooking chicken.
Mix all sauce ingredients in a bowl. Once your chicken is cooked through, add your sauce into your pan. Let the sauce simmer and boil for about 5 minutes. Turn heat onto low and let sit for about another 5 minutes until the sauce has thickened.
Load up your pineapple boats with rice and your pineapple ginger chicken.