- 1½ lbs. boneless, skinless chicken breast, cut into 1-inch chunks
- 1 Tbsp. + 2 tsp. avocado oil (or other cooking fat of choice)
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1½ Tbsp. arrowroot starch
- 1 14-ounce can pineapple chunks in 100% juice; drained and 1/2 cup juice reserved
- 2 medium bell peppers, any color, cut into small chunks
- 1 small sweet onion, cut into small chunks
- 2 medium carrots, peeled and very thinly sliced
- 1/3 cup Tessemae’s Organic Ketchup
- 1/2 cup pineapple juice (reserved from pineapple after draining)
- 3 Tbsp. rice vinegar or apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. ground dried ginger
- 2 green onions, thinly sliced (optional)
- Sesame seeds for garnish (optional)
- Place a large skillet over medium-high heat. While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.
- When skillet is hot, add 1 Tbsp. oil and reduce heat slightly. Add chicken and cook for 2-3 minutes without stirring. Flip chicken pieces when they release easily from the pan and are lightly browned. Continue cooking until chicken is almost cooked through. Transfer chicken to a plate and return pan to medium-high heat.
- Add 2 tsp. oil to hot pan then add sweet onions and carrots. Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.
- Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.
- While the veggies are cooking, combine ketchup, rice vinegar, garlic powder, and dried ginger. In a separate bowl, whisk 1 Tbsp. arrowroot starch into pineapple juice, then whisk this into the ketchup mixture to make the sauce.
- When veggies are crisp-tender, add chicken and pineapple chunks to the pan. Add sauce and cook, stirring, 1-2 minutes or until sauce thickens.
- Remove from heat, sprinkle with sliced green onions and sesame seeds, if using.
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- Serving Size: 1 cup (does not include cauliflower rice)
- Calories: 297
- Sugar: 22g
- Sodium: 418g
- Fat: 9g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 29g