Gluten-Free Hawaiian Chicken Bowls

Ingredients

• 1.5 lbs Chicken thighs
• 1/4 cup Coconut aminos
• 2 tablespoons Pineapple juice
• 1 tablespoon Rice vinegar
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 cup Canned pineapple chunks
• 4 cups Cooked white rice
• 1/2 cup Coconut milk
• 1/4 cup Green onions
• 1 tablespoon Sesame seeds
• 2 tablespoons Olive oil

Instructions

1. 1In a bowl, whisk together coconut aminos, pineapple juice, rice vinegar, ginger, and minced garlic.
2. 2Cut chicken thighs into bite-sized pieces and marinate in the mixture for at least 15 minutes.
3. 3Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.
4. 4Add the pineapple chunks to the skillet and cook for another 2-3 minutes until slightly caramelized.
5. 5While the chicken is cooking, heat cooked rice with coconut milk in a separate saucepan until warmed through.
6. 6Serve the chicken and pineapple mixture over coconut rice. Garnish with chopped green onions and sesame seeds.

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