Pineapple Chicken Stew
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
Method
- 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
Calories168kcalCarbohydrates15gProtein15gFat6gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol38mgSodium167mgPotassium505mgFiber2gSugar9gVitamin A3683IUVitamin C66mgCalcium30mgIron1mg