Of all the one-dish dinners that I have made, this one could conceivably be my top pick. It is so basic, however the flavor blend is awesome. Sweet and hot is my jam! This zesty pineapple chicken met up in a short time and was incredible for supper prepared snacks. We served it over some cauliflower rice for a simple and scrumptious Whole30 dinner.
This formula is overly straightforward yet has a huge amount of flavor, some portion of that originates from letting the chicken marinate for a brief period. Along these lines, I do this first while I get the remainder of the fixings together. Chicken thighs are the ideal cut for this dish since they don't dry out when you are cooking them.
The marinade is simple, so it meets up quick. I use coconut aminos, hot sauce, pineapple juice and some squashed red pepper chips. It adds such a great amount of flavor to the chicken yet in addition keeps it delicate. I get questions frequently about coconut aminos. It is a Whole30 and paleo topping that just adds additional profundity of flavor to dishes. I use it for everything! You can discover it at any neighborhood supermarket or on the web. I like to get it when I am near a Trader Joe's on the grounds that they have it at an extraordinary cost.
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Ingredients
- 2 lbs Chicken Thighs cubed
- 2 cloves Garlic minced
- 1 Tbls Fresh Ginger grated
- 1/2 cup Coconut Aminos
- 2 Tbls Hot Sauce
- 1/2 cup Pineapple Juice
- 1/2 tsp Crushed Red Pepper Flakes
- 1 Tbls Avocado Oil or olive oil
- 1/2 Red Onion sliced
- 2 Jalapeños sliced
- 1 14.5 Can Pineapple Chunks drained
- 1 tsp Salt
- 1 Lime
- 2 Tbls Green Oinion
Instructions
- Drain the pineapple reserving 1/2 cup of the juice
- Cube the chicken thighs and place in a large glass bowl.
- Then in a separate small bowl, combine the coconut aminos, pineapple juice (from the can), hot sauce, garlic, ginger and pepper flakes.
- Pour over the chicken and let it marinate while you prepare the rest of the ingredients
- Once the chicken has marinated for about 15-30 minutes, heat the oil in a large skillet over medium heat and add in the onion and jalapeño. Cook for 1-2 minutes until fragrant
- Then turn the heat up to medium/high and add in the chicken and the marinade into the pan.
- Bring the sauce to a boil and then let it simmer until the chicken is cooked through (10-15 minutes) .
- Stir occasionally. Add in the salt, pineapple and juice of half of a lime, cook for another 3-5 minutes and serve! Top with some sliced green onions, fresh jalapenos and lime wedges
For more detail : bit.ly/2QOxUJw
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