Pineapple Marinated Chicken with Pineapple Salsa
Serves
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
3 tbsp. coconut sugar
2 tbsp. rice vinegar
1 tbsp. tamari
1 tbsp. fish sauce
3 tbsp. olive oil
1 tsp. garlic powder
½ tsp. cayenne pepper
1 cup pineapple, diced
1 small red onion, diced
2 tbsp. coriander, chopped
2 tbsp. pineapple, grated, including juices
1 ½ lbs. (680g) chicken breasts, diced
2 cups white rice, cooked
Nutrition
(Per Serving)
Calories
458
Fats
15 g
Protein
42 g
Carbs
38 g
Instructions
- For the marinade: In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.
- For the salsa: Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.
- Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.
- Serve the chicken over rice and topped with the pineapple salsa.