Pineapple Chicken Over Cauliflower Rice Paleo Gluten Free Rockin Robin

Try my pineapple chicken over cauliflower rice. Made with onion, bell pepper, garlic and more. Packed with flavor that will have you begging for more.

Cooking Tools and Foods:

Coconut Aminos
http://amzn.to/2j2o56M

12 inch stainless steel fry pan
http://amzn.to/2crw1wE

Cuisinart 11 cup food processor
http://amzn.to/2cgn8a7

Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html

Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Google+: http://tinyurl.com/mkeeqox

Instagram: http://instagram.com/RockinRobinCooks

Pineapple Chicken Recipe

Ingredients:
2 lbs. Boneless skinless Chicken breast, butterflied (cut in half horizontally)
1 - 9 ounce can crushed pineapple
1 - 9 ounce can chunks pineapple
1 medium yellow onion, cut into 1 inch chunks
1 small green bell pepper, cut into 1 inch chunks
1 tsp. Fresh ginger, peeled, and minced
3 - 4 cloves garlic, minced, divided
1 Tbsp. plus 1 tsp. Raw honey
cup coconut aminos
tsp. Sesame oil
Garlic powder
Salt
1Tbsp. Arrowroot
1 - 2 tsp. Coconut aminos
Olive oil
1 head of organic cauliflower

Directions:
Cut the florets off of the cauliflower and place them into a food processor. Fill it no more than full and pulse until you get the consistency of rice. You will probably have to do two batches.
Place the cauliflower rice into a bowl and set aside.

In a sauce pan, add the coconut aminos, all the pineapple (including the juice), the ginger, sesame oil, the garlic, the honey, Turn the temperature to medium stirring to dissolve the honey. Then bring the sauce to a simmer.

Add just enough coconut aminos (1 - 2 tsp.) to the arrowroot and stir until there are no lumps. Add this mixture slowly to the sauce that is simmering, stirring as you go. Taste the sauce and adjust the honey and seasonings to your liking.

Heat a large stainless steel frying pan (recommended) over medium high heat. Add a teaspoon of olive oil to the pan and swirl it around. Lay the chicken breast in the pan. They will stick so dont try to move them around. Season the chicken with salt and garlic powder.

The chicken will release from the bottom of the pan when it is seared, about 4 minutes. Turn the pieces over and season the second side.

Once the chicken is done, place it on a clean plate and keep it warm. Make sure the chicken is not pink inside and the juices run clear. If you are using a thermometer, it should read 165 degrees F.

Once the chicken is out of the pan, add 1 Tbsp. or more of olive oil and add the onion and bell pepper. Saute for about 5 to 7 minutes over medium high heat.

Then add the fresh garlic to the pan and cook an additional 1 minute, stirring frequently.

Chop the chicken into bite size chunks, about 1 inch thick. Add the chicken to the pan with the onion and bell pepper. Stir until the chicken is hot. Then pour the sauce over the chicken and stir until everything is heated through.

In a separate fry pan, add a tsp. or two of olive oil over medium heat. Add the cauliflower rice to the pan and stir fry until the cauliflower is a little soft, about 5 to 6 minutes.

To serve this up, add some hot cauliflower to a plate and top with with pineapple chicken. You can also serve the pineapple chicken with white rice if you prefer. Enjoy!

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: