Pineapple Ginger Chicken
INGREDIENTS:
2 tablespoons olive oil, extra virgin
2 pounds chicken breasts, boneless and skinless
1 tablespoons dried parsley
salt and black pepper
½ cup chicken stock
½ cup coconut aminos
2 cup fresh pineapple, diced
5 medjool dates, pitted
1 to 1¼ inch knob of ginger
25 Minutes door to door
PREPARATION:
Step 1
Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
Step 2
Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.
Step 3
Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
Step 4
Add all sauce ingredients to blender. Blend until smooth.
Step 5
Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
Step 6
Top with fresh chopped parsley and serve.