Thai Cashew Chicken & Pineapple Bowls

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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.

INGREDIENTS

1 lbs boneless chicken thighs, cut into bite size pieces

2 bell peppers, cut into squarish chunks

1/2 cup green onions, sliced

1 cup onion, rough chopped

2 cups fresh or canned pineapple chunks

1/4 cup coconut aminos

3 tbsp arrowroot powder

1 cup cashews, roasted and salted

4 tbsp coconut oil, divided

1/2 jar Yai's Thai Almond Sauce

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

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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