Thai Cashew Chicken & Pineapple Bowls (Edit recipe)

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These Thai Cashew Chicken & Pineapple Bowls are so yummy that they deserve a spot on the blog. There is so much flavor and texture and is really easy to make too! The pineapple adds such a fresh burst of flavor and it's almost like sweet and sour takeout! You can enjoy this over cauliflower rice if you like.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Boneless Skinless Chicken Thigh, cut in bite size pieces
2 whole Bell Pepper, cut into squarish cguncks
0.5 cup Green Onion (Scallion), sliced
1 cup Onion, rough chopped
2 cups Pineapple, fresh or canned, chunks
0.25 cup Coconut Aminos
3 Tbsp Arrowroot Powder
1 cup Roasted and Salted Cashews
4 Tbsp Coconut Oil, divided
6 oz Yai's Thai Almond Sauce

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 1/2 the coconut oil in a large pan over med high heat
Toss chicken with arrowroot till coated
Add chicken to hot pan & cook till browning on all sides, about 3-4 minutes per side
Remove chicken to a bowl
Add remaining coconut oil to pan
Add peppers & onions to pan, cooking about 5 minutes till peppers begin to soften
Add chicken back to pan & stir
Add Almond sauce & coconut aminos to pan and bring to a simmer stirring constantly
Add cashews, green onions & pineapple
stirring in to combine
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	825
Fat:	57 g
Carbohydrates:	46 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	710 mg
Fiber:	3 g
Sugars:	16 g
Calculated per serving.