Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
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This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!


Recipe Summary

15 mins
35 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.

  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.

  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.

  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.

  • Serve over hot rice and garnish with chopped cashews.

Cook's Note:

You can substitute cauliflower rice for the jasmine rice and regular soy sauce for the coconut aminos.

Nutrition Facts

665 calories; protein 42.4g; carbohydrates 65.6g; fat 25.8g; cholesterol 97mg; sodium 1275mg. Full Nutrition