Chicken Teriyaki Pineapple

Slice pineapple in half, lengthwise

Score inside of one pineapple half with knife, remove pineapple chunks (be sure to discard core), and store for another recipe

Score inside of other pineapple half with knife, remove pineapple chunks, and place in skillet over medium-high heat

Set pineapple rinds onto 2 plates to use as bowl

Add green beans to skillet, cover, and let simmer until beans are soft

Remove lid and stir in chicken, coconut aminos, and liquid aminos

Replace lid and allow to simmer a few minutes, until heated through

With tongs, equally portion green beans, pineapple, and chicken into each pineapple bowl

Whisk xanthan gum into liquid remaining in skillet

Remove from heat and let thicken for a minute or two

Pour sauce over each pineapple bowl

Sprinkle with pink salt and pepper, if desired