I recently had this post featured on the allrecipes Instagram and was super excited to have it on there, but also embarrassed with the quality of photos. This was one of my first recipes that I posted on my blog and I took the photos with my iPhone since it was dark and I didn’t have as great of equipment at the time. Nor did I think it mattered all that much since I didn’t even have a real domain name. Who cared?
I care…obviously. Looking at the photo now, it doesn’t represent what I normally do or even how I cook. The recipe itself was a little different as well. I originally made the chicken with a breading and added a lot more pineapple juice making it overly sweet. I opted for a few healthy changes and I love the recipe even more now.
I hope you enjoy it and if you try it out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
· 1 Tablespoon coconut oil
· 1 lb. of chicken breasts (cubed)
· 1 Tablespoon garlic powder
· 1 Tablespoon paprika
· 2 teaspoons ground ginger
· 1 teaspoon onion powder
· 1 teaspoon pepper
· 1 teaspoon salt
· 1 pineapple
Pineapple Ginger Sauce
· ½ teaspoon coconut oil
· 2 teaspoons freshly grated ginger
· 3 garlic cloves, minced
· ¼ cup of pineapple puree (blend ¼ of your pineapple)
· ⅓ cup soy sauce
· 3 tablespoons rice vinegar
· 1 teaspoon sesame oil
· ¼ cup brown sugar
· 2 Tablespoons Sriracha
· 1 teaspoon salt
· 2 teaspoons cornstarch
· 2 cups of rice
· Halves of pineapple, cored out (optional)
1. Begin by cooking your rice. Let it boil, steam, and cook while preparing your dish.
2. Heat coconut oil in a large sauté pan over medium-high heat.
3. 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.
4. While your chicken is cooking prepare your sauce.
5. 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.
6. 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.
7. 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.
8. Load up your pineapple boats with rice and your pineapple ginger chicken.