Whole30 Pineapple Teriyaki Chicken

This turned out super delicious and will definitely be a repeat recipe in our house! Cook the diced chicken in a large skillet, throw the four sauce ingredients in the blender, then heat up the sauce and toss with the chicken. Can't get any easier then that! I've also made this by just throwing the chicken in the Instant Pot with the Pineapple Teriyaki Sauce, which turned out great as well and was an even more simple, less hands-on alternative. To keep this low FODMAP I had to leave out the garlic and limit the coconut aminos, so I used a significantly less amount of sauce. For reference, I quadrupled the chicken amount and left the sauce amount the same. If I paired this with a combo of cauliflower rice and rice I probably would have wanted more sauce, but this amount was perfectly fine with just rice - coming from someone who does not prefer a lot of sauce to begin with though. This tasty meal was enjoyed all week long and is definitely worth trying! 

Whole30 Pineapple Teriyaki Chicken
Ingredients:

• 1½ lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
• 1 tsp sea salt or more to taste
• 1 tbsp ghee or coconut oil
• 3 garlic cloves minced
• Sesame seeds and chopped green onions to serve (omit sesame seeds for AIP)

Pineapple Teriyaki Sauce:

• 1 cup fresh or canned pineapple chunks
• 1/2 cup coconut aminos
• 1/2 inch fresh ginger
• 3 tbsp apple cider vinegar or rice vinegar
• 2 tsp arrowroot starch (optional, to help thicken sauce)

Directions:

1. Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
2. Toss the chicken pieces with salt.
3. Heat ghee in a large skillet over medium high heat.
4. Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
5. Add garlic to the pan and stir for 1 minute until fragrant.
6. Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrap the bottom of the pan as it heats.
7. Simmer the sauce for 1 minute until thickened.
8. Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more sale, as needed.
9. Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.

Original recipe found here