Chicken Teriyaki Pineapple

Chicken Teriyaki Pineapple

Table of Contents

Calories Per Serving: 342

Servings: 2


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


  1. Slice pineapple in half, lengthwise
  2. Score inside of one pineapple half with knife, remove pinapple chunks (be sure to discard core), and store for another recipe 
  3. Score inside of other pineapple half with knife, remove pineapple chunks, and place in skillet over med-high heat
  4. Set pineapple rinds onto 2 plates to use as bowls
  5. Add green beans to skillet, cover, and let simmer until beans are soft
  6. Remove lid and stir in chicken, coconut aminos, and liquid aminos
  7. Replace lid and allow to simmer a few minutes, until heated through
  8. With tongs, equally portion green beans, pineapple, and chicken into each pineapple bowl
  9. Whisk xanthan gum into liquid remaining in skillet
  10. Remove from heat and let thicken for a minute or two
  11. Pour sauce over each pineapple bowl
  12. Sprinkle with pink salt and pepper, if desired

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