Calories Per Serving: 342
Servings: 2
Ingredients:
1 whole pineapple
8 oz cooked chicken breast, chopped into bite sized pieces
12 oz green beans
2 T coconut aminos (or more)
1 T Braggs liquid aminos (or more)
1/8-1/4 t xanthan gum
pink salt and pepper, to taste
Directions:
- Slice pineapple in half, lengthwise
- Score inside of one pineapple half with knife, remove pinapple chunks (be sure to discard core), and store for another recipe
- Score inside of other pineapple half with knife, remove pineapple chunks, and place in skillet over med-high heat
- Set pineapple rinds onto 2 plates to use as bowls
- Add green beans to skillet, cover, and let simmer until beans are soft
- Remove lid and stir in chicken, coconut aminos, and liquid aminos
- Replace lid and allow to simmer a few minutes, until heated through
- With tongs, equally portion green beans, pineapple, and chicken into each pineapple bowl
- Whisk xanthan gum into liquid remaining in skillet
- Remove from heat and let thicken for a minute or two
- Pour sauce over each pineapple bowl
- Sprinkle with pink salt and pepper, if desired
