- 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 3/4 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.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
- Serving Size: 1 cup (does not include cauliflower rice)
- Calories: 297
- Sugar: 22g
- Sodium: 418g
- Fat: 9g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 29g