Pineapple Chicken


  • 1 lb boneless, skinless chicken breasts, patted dry and cut into bite-size chunks (about 2 large)
  • 2 tbsp corn starch
  • 1/2 tsp salt I use Himalayan salt
  • 1/2 tsp ground black pepper
  • 1 lb fresh pineapple, cut into bite-size chunks (about 1/2 a medium)
  • 1 large onion cut into chunks
  • 1 bell pepper use any color you want, cut into chunks

For the sauce

  • 1/3 cup water
  • 2 tbsp fresh ginger grated
  • 2 tbsp tamari or coconut aminos
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp unpasteurized honey
  • 1 tbsp toasted sesame oil or any other oil
  • 1 tbsp tomato paste
  • ½ tbsp sambal oelek

Optional Garnish

  • Sliced green onions
  • Black sesame seeds


  1. In a bowl, combine the corn starch, salt, and pepper. Add the pieces of chicken and toss to coat evenly on all sides;
  2. Heat a few tablespoons of your choice of cooking fat in a large wok or skillet set over high heat. When the pan is nice and hot, add the chicken and cook until nice and slightly golden on all sides, about 5 minutes.
  3. Meanwhile, make the sauce: combine all the ingredients together in a glass measuring cup and whisk until well combined. As soon as the chicken is cooked to your liking, add the onions and bell peppers, stir and cook for 3 to 5 minutes, until slightly softened.
  4. Add the pineapple, pour the sauce in, stir well and simmer for a minute or two, until the sauce is thickened and pineapple is warmed all the way through.
  5. Garnish with sliced green onions and black sesame seed and serve without delay with a side of cooked white rice, if desired.