Servings: 2
Calories: 429kcal
Ingredients
- 1 pineapple whole
- 8 oz chicken breast cooked & chopped into bite sized pieces
- 12 oz green beans
- 2 tbsp coconut aminos or more
- 1 tbsp Braggs liquid aminos or more
- 1/8-1/4 tsp xanthan gum
- pink salt and pepper to taste
Instructions
- 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
Nutrition
Calories: 429kcal | Carbohydrates: 75g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 971mg | Potassium: 1272mg | Fiber: 11g | Sugar: 50g | Vitamin A: 1470IU | Vitamin C: 238mg | Calcium: 127mg | Iron: 3mg
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