Ingredients
2 to 3 pounds organic chicken tenders, cut into bite pieces
1 pound ripe pineapple, cut into chunks
2 medium tomatoes, cut into chunks
2 cloves garlic, minced
⅓ cup San J Tamari Soy Sauce - gluten free
2 to 3 bay leaves
½ of lemon juice
salt and pepper
1 tablespoon Clabber Girl Cornstarch - gluten free
water
vegetables oil
Instructions
<ol>
<li>Place the chicken in a large bowl. Add garlic, soy sauce, bay leaves, lemon juice and season with pepper. Let marinate in the fridge for at least 30 minutes.</li>
<li>Stir together the cornstarch and 1 or 2 tablespoons of water and set aside.</li>
<li>Heat a cast iron pan over medium heat. Add a splash of vegetable oil on the pan and cook the chicken for few minutes then add the tomatoes and pineapple chunks. Cook until soft.</li>
<li>Add the cornstarch mixture. Stir until thickened, add water if it gets too thick. Serve over rice.</li>
</ol>
