Fructose Free Gluten Free Hawaiian Chicken with Pineapple
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- ⅓ cup tamari
- ½ cup pineapple juice (from the canned pineapple or fresh)
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
For the stir-fry
- 1 red bell pepper, cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 ½ cups fresh or canned pineapple chunks (about 1-inch pieces), drained if canned
- 3 green onions, sliced (green tops only for garnish)
For serving
- 2 cups cooked long-grain white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides with the salt and black pepper.
- 2
In a small bowl, whisk together the tamari, pineapple juice, brown sugar, rice vinegar, sesame oil, grated ginger, and red pepper flakes, if using. In a separate small bowl, stir together the cornstarch and cold water until smooth; set both aside.
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