There are days when I truly feel like I am winning in the mom department – kids are happy, house is clean, papers are graded, and I’m a bit ahead when it comes to things on my to-do list…
But I’ll be the first to admit those days are few and far between. Usually the glue that holds everything together is falling apart… kids have mismatched shoes, we can’t find matching socks (heck, we can’t even FIND socks -where do they go??) and I open the fridge and see a ton of half-started projects.
I’ve been so busy trying to plan our spring garden, finish sewing projects and catch up on making soap that when the evenings roll around, I tend to forget that I haven’t made dinner… This was one of those quick, throw-together meals that I had in mind – I knew everyone would love it, even the man of the house, who truly did want to just go order in pizza.
But no ~ wait …. pizza might sound good but it’s so heavy to sleep on. I really do love pizza but I always have to talk myself out of it… because I usually always regret it the next day.
I pulled out a few chicken breasts from the freezer and popped it in the microwave to thaw for a few minutes before cutting into 1-2 inch pieces. I poured some olive oil in a pan, and tossed in the chicken, some garlic, and a some onion to saute for 8-10 minutes, seasoning as I went (the usual salt and pepper).
With the chicken finally starting to brown, I tossed in a sliced red bell for some color, coconut palm sugar (you can sub brown sugar, too), and just over a cup of diced pineapple. Continue to saute on low/medium until the sugar coats the chicken and the peppers soften up — then add 1/2 C. of fresh pineapple juice from my freshly cut pineapple I set aside earlier.
I also pulled the stems off 2 ancho chiles and ripped the chiles in half and threw them in the pan (seeds and all) – which gives the dish some heat – but if you can’t tolerate the extra heat feel free to leave those ancho chiles out.
Allow the flavors to blend for 2-3 minutes, season with salt and pepper, and serve over rice ~ or even better, cauliflower rice if you are going grain-free/Paleo.
This recipe is super easy, filling, and makes beautiful leftovers for the next day (that is, if you have any left!)
Simple, healthy ingredients come together quickly and easily to make this flavorful Hawaiian Chicken - perfect on rice, cauliflower rice or just on it's own!
Ingredients
- 2 Tbsp olive oil
- 2 chicken breasts, thawed and cut into 1-2" pieces
- 1/2 onion, sliced thin
- 4 cloves garlic, minced
- 1/4 C. coconut sugar
- 1 red bell pepper, sliced thin (seeds removed)
- 1 1/2 C. pineapple
- 1/2 C. pineapple juice
- salt and pepper
- optional: 2 ancho chiles, stem removed
- optional: 1/4 C. green onions, sliced (for garnish)
Instructions
- In your skillet, combine your olive oil, chicken, onion and garlic and saute for 8-10 minutes - onions will be soft, chicken will be lightly browned on each side.
- Add your coconut sugar and sliced red bell pepper, and stir well to coat the chicken. Continue to saute on medium heat until the chicken is cooked, an additional 5-6 minutes at most. Peppers will be softened.
- Add in the pineapple, and pineapple juice, and cook over low/medium for 2-3 minutes until the flavors blend - add salt and pepper, to taste.
- If you wish to kick it up a notch with some heat, add two ancho chiles, stemmed, and ripped in half and allow those chiles to saute with the pineapple juice for the last few minutes.
- Serve on top of brown rice, white rice or even cauliflower rice for a Paleo option. Garnish with green onions.
- Refrigerate any leftovers and enjoy within 48 hours.
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