197
Gluten Free Pineapple Chicken
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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
- 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.
- Stir together the cornstarch and 1 or 2 tablespoons of water and set aside.
- 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. Add the cornstarch mixture. Stir until thickened, add water if it gets too thick. Serve over rice.
