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Thai Cashew Chicken & Pineapple Bowls

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

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

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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