Whole30 Pineapple Teriyaki Chicken Recipe (Paleo, AIP)

4.74 from 19 votes

Whole30 Pineapple Teriyaki Chicken Recipe (Paleo, AIP)

This Whole30 pineapple teriyaki chicken recipe is a quick and healthy weeknight meal, only sweetened with pineapple that's blended in the addicting sauce. It comes together in 15 minutes and you'll never get takeout again!

Prep Time5

Cook Time8

Course: Main Course

Cuisine: Asian, Japanese

Keyword: 30 minute paleo meals, 30 minute whole30 meals, gluten free teriyaki chicken, paleo teriyaki chicken, whole30 condiments, whole30 teriyaki sauce

Servings: servings

Calories: 291kcal

Ingredients

1½ lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
1/2 tsp sea salt or more to taste
1 tbsp ghee or coconut oil
3 garlic cloves minced
Sesame seeds and chopped green onions to serve (omit seasame seeds for AIP)

Pineapple Teriyaki Sauce

1 cup fresh or canned pineapple chunks
1/2 cup coconut aminos
1/2 inch fresh ginger
3 tbsp apple cider vinegar or rice vinegar
2 tsp arrowroot starch

Instructions

Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
Toss the chicken pieces with salt.
Heat ghee in a large skillet over medium high heat.
Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
Add garlic to the pan and stir for 1 minute until fragrant.
Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrap the bottom of the pan as it heats.
Simmer the sauce for 1 minute until thickened.
Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more sale, as needed.
Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.

Video

Nutrition