Black Pepper Free Pineapple Chicken Stir-Fry
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, sliced into 1-inch strips
- 2 tbsp coconut aminos, divided
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp pineapple juice (reserved from the fresh pineapple)
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For the stir-fry
- 2 tbsp coconut oil, divided
- 2 medium carrots, peeled and sliced on the diagonal into ¼-inch coins
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 4 scallions, white and light green parts sliced into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
- 3 cloves garlic, thinly sliced
- 2 cups fresh pineapple, cut into ¾-inch chunks
- 1 tsp fine sea salt, divided
For serving
- 4 cups cauliflower rice, fresh or frozen
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tbsp coconut aminos, ground ginger, turmeric, and ¼ tsp salt. Add the sliced chicken thighs and toss to coat. Set aside while you prepare the remaining ingredients.
- 2
In the same small bowl (wiped out), whisk together the 3 tbsp coconut aminos, reserved pineapple juice, apple cider vinegar, arrowroot starch, fresh ginger, and turmeric until the starch is fully dissolved with no lumps. Set the sauce aside.
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