Pineapple Chicken – CrossFit Series

0
519

 

 

Special guest Carleen Mathews joins Nick Massie of Paleo Nick in the kitchen to prepare a simple, tasty pineapple chicken dish.

Pineapple Chicken

To Marinate Chicken Ingredients:

  • 3 pounds boneless, skinless chicken breast
  • 2 pounds boneless, skinless chicken thighs
  • 2 cups pineapple juice
  • 1/4 cup Tamari (gluten free soy sauce)
  • 1/4 cup fresh ginger, minced

Preparation Instructions:

  1. Combine all ingredients in a mixing bowl or gallon Ziploc bag and marinate under refrigeration for a minimum of four hours or up to two days.

Ingredients:

  • 5 lb. marinated chicken
  • 2 lb./bunches of asparagus, woody bottoms removed, cut into 1-in. sections
  • 2 yellow onions, julienned
  • red bell peppers, julienned
  • 2 bunches of scallions, hairy bottoms removed, cut into 2-in. sections
  • 1 whole pineapple, core removed, cut into tidbits
  • 1 bunch of cilantro, roughly chopped
  • 1/4 c. fresh ginger, minced
  • 1/4 c. fresh garlic, minced
  • olive oil, as needed
  • kosher salt, to taste
  • black pepper, to taste
  • Sriracha, to garnish (optional; to your liking)
  • 22 ½ c. cooked white rice (optional)

Preparation Instructions:

  1. Place marinated chicken on a foil-lined sheet pan and roast at 400 F until the thickest part of the breast reaches 165 F. Remove from oven.
  2. While the chicken is roasting, heat olive oil in a large sauté pan over medium-high heat.
  3. Add the garlic and ginger and stir until garlic begins to toast, then add the asparagus, onions and a pinch
    of salt. Stir to coat uniformly. Cook for 2 minutes.
    Add the bell peppers and cook for 2 minutes.
    Add the pineapple and scallions and cook for 2 minutes.
  4. Cut the heat, add the cilantro, stir to distribute evenly and season with kosher salt and black pepper to
    your liking.
  5. When the chicken is done, julienne it and add to the pan of vegetables. Fold all ingredients together until
    uniform.
  6. Portion rice into meal-prep containers. We used 1 ½ c. per container, resulting in 15 total portions.
  7. Portion pineapple chicken into containers of rice and garnish with a squirt of Sriracha.
  8. Refrigerate for up to 4 days or freeze for up to 6 months. Enjoy

“Keep It Paleo!”

Leave a Reply