This pineapple chicken stew recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut milk sauce. This hearty gluten free dinner is great to serve over rice or with lo mein noodles - and a healthy quick dinner the whole family will love.
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!