Chicken Teriyaki Pineapple

Chicken Teriyaki Pineapple

Chicken Teriyaki Pineapple

Course: Dinner
Keyword: Chicken, Pineapple
Servings: 2
Calories: 429kcal


  • 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


  • 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


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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