Pineapple Chicken Stew
This pineapple chicken stew recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut milk sauce. This hearty gluten free dinner is great to serve over rice or with lo mein noodles - and a quick dinner the whole family will love.
Equipment
- Large Pot
Ingredients
- 2 chicken breasts diced
- 2 tablespoons coconut oil
- 1 sweet onion
- 4 cloves garlic
- 1 inch knob ginger peeled and diced
- 2 carrots sliced
- 2 bell pepper sliced
- 1 14-ouce can No-Salt-Added Diced Tomatoes
- 2 jalapenos sliced
- 2 cups pineapple chopped
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 cups Chicken Stock
- 1 13-ouce can coconut milk unsweetened
- Himalayan Sea Salt and Pepper to Taste to taste
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chicken to the pot and sauté the chicken for 8 to 10 minutes until brown. Remove chicken from the pot and set aside in a bowl.
- Heat the other tablespoon of coconut oil and add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Bring to a boil and reduce heat to a simmer. Cover and simmer the stew for 30 minutes.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and enjoy!
Nutrition
Calories: 168kcalCarbohydrates: 15gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 167mgPotassium: 505mgFiber: 2gSugar: 9gVitamin A: 3683IUVitamin C: 66mgCalcium: 30mgIron: 1mg
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