This Pineapple Chicken Stew Recipe Is:
- Bright
- Fresh
- Creamy
- Savory & sweet
- Tropical
- A great easy chicken dinner
- Gluten free and dairy free
Meal Prep Chicken Recipes For the Win!
This pineapple chicken stew is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
What’s In This Pineapple Ginger Chicken Stew Recipe?
- Chicken Breasts
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onion
- Garlic
- Fresh Ginger or Ginger Powder
- Carrots
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Jalapenos
- Pineapple
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Smoked Paprika: give an additional depth of flavor to this dish.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Salt and pepper to taste
Easy Weeknight Chicken Dinners
This pineapple chicken stew is what I call an Easy Weeknight Meal – which is on your table in about 45 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make This Dairy Free Pineapple Chicken Stew Recipe?
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chicken to the pot and saute the chicken for 8 to 10 minutes until brown. Remove chicken from the pot and set aside in a bowl.
- Heat the other tablespoon of coconut oil and add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Bring to a boil and reduce heat to a simmer. Cover and simmer the stew for 30 minutes.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and mangia!
Other Easy Weeknight Chicken Recipes You’ll Love!
Get the Same Ingredients I Use In My Chicken Pineapple Stew Recipe:
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Pineapple Chicken Stew (Dairy Free, GF)
Ingredients
- 2 chicken breasts diced
- 2 tablespoons coconut oil
- 1 sweet onion
- 4 cloves garlic
- 1 inch knob ginger peeled and diced
- 2 carrots sliced
- 2 bell pepper sliced
- 1 14 ounce No-Salt-Added Diced Tomatoes
- 2 jalapenos sliced
- 2 cups pineapple
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 cups No-Salt-Added Vegetable Stock
- 1 13 ounce can coconut milk, unsweetened
- Himalayan Sea Salt and Pepper to Taste to taste
Instructions
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chicken to the pot and saute the chicken for 8 to 10 minutes until brown. Remove chicken from the pot and set aside in a bowl.
- Heat the other tablespoon of coconut oil and add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften. Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Bring to a boil and reduce heat to a simmer. Cover and simmer the stew for 30 minutes.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and mangia!
Nutrition
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