Dairy-Free Hawaiian Chicken Bowls

Ingredients

• about 680 g Chicken breast
• 1 20 oz can Canned pineapple chunks
• 1/4 cup Soy sauce (low sodium)
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 4 cups Cooked rice
• 2 stalks Green onions
• 1 tablespoon Sesame seeds
• 2 tablespoons Coconut aminos

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken breast into bite-sized pieces.
2. 2In a bowl, mix together soy sauce, brown sugar, rice vinegar, garlic, ginger, and coconut aminos.
3. 3Add the chicken to the marinade and let it sit for at least 15 minutes.
4. 4Heat a large skillet or wok over medium-high heat.
5. 5Add the marinated chicken and cook until browned and cooked through.
6. 6Add the pineapple chunks (with juice) to the skillet and cook for another 5 minutes, allowing the sauce to thicken slightly.
7. 7Serve the chicken and pineapple mixture over cooked rice.
8. 8Garnish with sliced green onions and sesame seeds.

Related Guides