MONDAY RECIPE POST - PINEAPPLE AND CHICKEN SKILLET

This is a meal I got off Instagram but forgot to take note by whom.  I am glad I made notes of the recipe as when I went back to ID the person who shared,  I couldn't find them.  There are variations on line, which I found after searching Google, but not this particular recipe, so I want to thank the person who came up with this one and hopefully I will find out who you are eventually.  

The instructions for this recipe reads:

Heat a skillet over medium heat.  

Cut up 1/2 red pepper and slice into strips, the same with 1/2 onion.  

Add some olive oil or avocado oil to the skillet, add the pepper, cook for 3 minutes, add the onion for another minute.

Cut 2 chicken breasts into strips and coat with 1 tablespoon of avocado oil, 1 teaspoon garlic powder, 1 tablespoon coconut aminos (which I didn't have, not too familiar with anyway and did not use), 1/2 teaspoon red pepper flakes.  Shake up in a ziploc bag and let it marinate.

Cut up half a pineapple into cubes.  Add the chicken to the skillet, cook for 10 minutes then add the pineapple into the skillet with the onions and peppers, add 1 tablespoon of coconut aminos (if using).  Cook over medium heat until the pineapple is soft, about 5 more minutes.  

Serve with cilantro and lime wedges.  

We enjoyed this meal but added a few things. 

1 teaspoon of pepper flakes instead  of 1/2 teaspoon.  

The pineapple was a wonderful part part of the dish, we both loved that addition.  We actually used a can of pineapple as we had one in the pantry.  

Also in the pantry there was a bottle of sweet chili sauce, which we opened and put a couple of tablespoons on the side of our bowl for dipping (this can be very spicy so use to taste).

The lime wedges gave a nice zip.  

I also thought that green onions instead of a regular onion would add a bit more color to the dish.  

Chef Gregg said he would like to add sweet Thai Basil next time, to the pan as it is cooking.  He thinks the basil and the cilantro would not be too much and we like both, so will give it a try.  

We spooned the finished dish over Jasmine Rice.  

These are guide lines and a record for us for the next time we make this dish.  If you do make it you can obviously add your own ingredients, go vegetarian, add tofu instead of chicken or add shrimp or pork, which is something I am thinking about.  And you can use your favorite veggies and accompaniments.  

This gets better with age.  For our next meal we went Bahn Mi style with the leftovers, and put it on hot dog rolls for a very tasty supper.  It was excellent!

Thanks for looking and bon appetit!