This is another recipe that was created for my meal prep customers. They fell in love with this sauce and I can't say I blame them. The pineapple adds a sweetness that pairs perfectly with the creaminess of the sunflower seed butter. If you haven't used sunbutter before, it is a great allergy free option that is similar to peanut butter.
The diced chicken is tossed with pineapple and a creamy "peanut" like sauce. It contains protein, carb, and healthy fats and pairs great with any roasted vegetable. It's Whole30 and Paleo compatible.
• 2-20oz cans pineapple chunks, drained
• 1/2 C coconut aminos
• 1/2 C sunbutter
• 1/2 lime, juiced
• 1/2 tsp fish sauce
• 1/2 tsp sambal chili paste
• 4 chicken breasts, cubed (about 2 lbs)
• 6 garlic cloves, minced
• 1 T ginger root, minced
• 1 T ghee
1. Using either a high-speed blender or immersion blender, combine 1 can of pineapple, coconut aminos, sunbutter, lime juice, fish sauce, and chili paste. Blend all ingredients until a smooth sauce has formed. Set aside.
2. In a large skillet on medium heat, add the ghee. Once the pan is hot and the ghee has melted, add the garlic and ginger. Sauté for about 30 seconds until the garlic and ginger are fragrant. Add in the cubed chicken breasts. Occasionally stir and continue cooking until the chicken is cooked through, about 7-10 minutes.
3. Drain any liquid from the pan the chicken was cooked in and toss the chicken with the sauce and pineapple. Continue cooking until the sauce is hot and then remove the pan from the heat. Serve with veggies of choice.
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