High Fructose Corn Syrup Free Pineapple Chicken Stir-Fry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!