| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 cooked&cubed chicken breast (Use my perfect juicy chicken recipe)
- 2-3 cups fresh pineapple cubbed
- 2 red bell peppers
- 1/2 bottle primal kitchen teriyaki sauce
- 2 cups cooked coconut rice or rice of choice
- optional sesame seeds for topping
- 2 TBSP olive oil
Ingredients
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Instructions
- Heat your skillet on high heat. Let the pan heat up about 3 minutes. Add 2 TBSP of olive oil.
- Slice 2 red bell peppers into long strips, removing seeds and core.
- When the oil and pan is hot, add sliced red bell peppers. Sprinkle with a little salt and pepper. Do not stir or move the peppers yet. Let cook on high for about 3-4 minutes. We want everything in this dish to get a nice char and crisp on the edges.
- While the peppers cook, cube your cooked chicken. ( see my perfect juicy chicken recipe)
- Add the cubed chicken, and 2 cups of chopped pineapple to your skillet.( see video reel for size reference)
- Give everything a toss to coat in the olive oil, and cook for a few minutes to give everything a little char. Pour half a bottle of Primal Kitchen teriyaki sauce over the chicken mixture in the pan. Toss to coat. Cover with a lid and heat 5-10 minutes over medium-high until everything is heated through.
- Serve over rice of choice and optional to sprinkle sesame seeds on top. I love serving mine with coconut rice. See the video and recipe below.
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