Pineapple Teriyaki Chicken Stir Fry
Ingredients
- 1Tbsp coconut oil
- 1 lb. boneless, skinless chicken breasts
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 medium yellow onion, diced
- 1-2 tbsp coconut aminos
- 1 cup pineapple diced
- 1 medium red pepper diced
- 3 romaine hearts
Sides
- 2 cups cooked brown rice
Directions
1) Prepare all vegetables.
2) Cut chicken breasts into 1″ pieces, and season lightly with sea salt and freshly ground black pepper.
3) Heat a large skillet over medium-high heat and add coconut oil when hot.
4) Add onions and chicken to the pan and cook about 5 minutes.
5) Add a small splash of coconut aminos (about 2 Tbsp) and continue to cook another 5 minutes.
6) Add pineapple and peppers and cook until chicken is cooked, and vegetables are tender.
7) Serve over chopped romaine.