1 ½ pounds boneless skinless chicken breasts, cut into cubes
1/3 cup Organic Original Coconut Aminos
1/3 cup pineapple juice
2 tablespoons brown sugar or coconut sugar
2 tablespoons ketchup
1 shallot, chopped
4 cloves garlic, chopped
1 tablespoon grated ginger
1 pinch red pepper flakes
2 tablespoons Nutiva Organic Coconut Coconut Oil
¼ cup cilantro, chopped
Pineapple Salsa
2 cups fresh pineapple chunks
½ shallot, finely chopped
1 jalapeño, chopped
1 lime, juiced
1 avocado, pitted and diced
Instruction
In a bowl, whisk together the seasoning sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and chili flakes. Pour ⅓ of the sauce over the chicken and let marinate for 15 minutes or overnight in the fridge.
While the chicken is marinating, make the pineapple salsa. Combine all ingredients in a bowl and gently toss.
Heat the oil in a large skillet over medium-high heat. Add the chicken, and sauté for 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining coconut aminos mix. Cook until the sauce thickens and glazes the chicken, about 5 minutes. Remove from the heat and stir in the cilantro.
Serve the chicken over rice and spoon the salsa over the chicken.
