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–+ servings

Paleo Tropical Stir Fry {Veggie Loaded}

Paleo Tropical Stir Fry is a savory, and slightly spicy dish coated with a decedent sweet sauce. It is quick and veggie loaded and sure to become a family favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 385 kcal

Equipment

  • 2 wooden spoons
  • 1 large, deep skillet, 5 quart braiser pan, or a 5 quart sauté pan
  • 1 10" or 12" skillet
  • measuring cups
  • 1 medium heat safe bowl
  • 1 set of kitchen tongs

Ingredients
  

Cauliflower Rice

  • 1 tablespoon coconut oil or other neutral oil
  • 1 12oz pkg frozen cauliflower rice or 3-4 cups homemade cauliflower rice
  • ¾ teaspoon salt

Tropical Stir Fry

  • 2 tablespoon coconut oil or other neutral oil
  • 1 lb chicken thighs 1" diced*
  • 2 pinches salt
  • 1 jalapeno small diced
  • 1 lg onion 1½" diced
  • 1 red bell pepper 1½" diced
  • 1 orange bell pepper 1½" diced
  • 1 yellow or green bell pepper 1½" diced
  • 3 pinches salt
  • 1½ cup canned pineapple chunks drained, juice reserved

Sauce

  • ⅓ cup reserved pineapple juice
  • ¼ cup coconut aminos
  • 1 tablespoon honey
  • 2 tsp arrowroot powder**

Instructions
 

  • Heat 2 tablespoon coconut oil in large skillet over MED heat. When skillet is very warm add coconut rice and salt and stir well. Stir occasionally until cauliflower rice is warmed through and browned to your liking. About 8-10 minutes.
    Cooked cauliflower rice in a pan.
  • While cauliflower rice cooks, in a 5 quart sauté pan add 1 tablespoon coconut oil over MED heat. When pan is very warm add diced chicken in a single layer. Sprinkle with 2 pinches of salt. Brown about 2 minutes on first side, flip with kitchen tongs. Brown an additional 1 minute.
  • Chicken will still have some pink. That's okay, it will continue to cook later. With a slotted spoon, remove chicken to a medium heat safe bowl and set aside.
  • To the same pan, add onions, peppers, and jalapeños and 3 pinches of salt. If pan looks dry add 1-2 tablespoon coconut oil. Sauté 2-3 minutes until veggies start to soften. Scrape up all the delicious brown bits you can left from the chicken on the bottom of the pan.
  • Add pineapple and continue to cook until veggies are slightly tender and pineapples are warmed through.
    Cooking pineapple chunks, diced bell peppers, onions, and jalapenos in a skillet.
  • In a small glass bowl or 1 cup measuring cup: with a fork or whisk mix pineapple juice, coconut aminos, and honey. When well combined, add arrowroot powder and use fork or whisk to mix thoroughly.
    Sauce for paleo tropical stir fry.
  • Pour over chicken and veggie mixture. Stir until well combine. Heat until thickening and bubbly. Serve warm with cauliflower rice (or your favorite rice)!
    Paleo tropical stir fry coated with sauce in a skillet.

Notes

*You can substitute chicken breasts the reduce the calories in the meal if you prefer. 
**You can use cornstarch instead if you prefer. The dish will no longer be Paleo or Whole30 though. 

Nutrition

Calories: 385kcalCarbohydrates: 39gProtein: 25gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 1392mgPotassium: 923mgFiber: 5gSugar: 25gVitamin A: 2033IUVitamin C: 189mgCalcium: 64mgIron: 2mg
Keyword dairy-free, gluten-free, paleo, stir fry
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