Description
A delightful mix of sweet pineapple and spicy ginger combines with tender chicken for a vibrant and flavorful dish.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon dried parsley
- Salt and freshly ground black pepper, to taste
- ½ cup water
- ½ cup coconut aminos
- 1 cup fresh pineapple, diced
- 5 Medjool dates, pitted
- 1 to 1¼-inch knob fresh ginger, peeled
- Fresh parsley, finely chopped, for garnish
Instructions
- Heat the olive oil in a large sauté pan or cast-iron skillet over medium-high heat.
- Add the chicken breasts in a single layer, seasoning generously with salt, pepper, and dried parsley.
- Cook for about 5 minutes until golden-brown, then flip the chicken and cook the second side for another 5 minutes.
- Once cooked, turn the chicken so the seasoned side is facing up and turn off the heat.
- In a blender, combine the water, coconut aminos, diced pineapple, Medjool dates, and peeled ginger. Blend until smooth.
- Pour the blended sauce over the chicken in the pan and scatter remaining pineapple around the chicken.
- Reduce heat to low, cover, and simmer for about 5 minutes until sauce thickens slightly.
- Remove from heat, garnish with freshly chopped parsley, and serve warm.
Notes
For best flavor, use fresh ingredients. Avoid overcooking the chicken to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 14g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg