Keto Pineapple Chicken and Cauliflower Rice Skillet
Capture the vibrant, tropical flavor of pineapple chicken in a low-carb, one-pan meal. Tender seared chicken and crisp bell peppers are coated in a sticky-sweet pineapple sauce and served over fluffy cauliflower rice for a complete and satisfying keto dinner.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ medium red onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ⅓ cup coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons golden monk fruit sweetener
- 1 teaspoon pineapple extract
- ¼ cup fresh pineapple, finely diced
- ¼ teaspoon xanthan gum
- 2 green onions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Pat chicken thighs completely dry with a paper towel and season generously with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the diced red onion and bell peppers to the same skillet. Sauté for 4-5 minutes until crisp-tender, scraping up any browned bits from the bottom of the pan. Add the minced garlic and ginger and cook for 1 minute more until fragrant.
- In a small bowl, whisk together the coconut aminos, rice vinegar, monk fruit sweetener, and pineapple extract to create the sauce.
- Pour the sauce mixture into the skillet with the vegetables. Bring it to a gentle simmer, allowing the flavors to meld for 1-2 minutes.
- Return the seared chicken and any accumulated juices back to the skillet. Add the finely diced fresh pineapple and stir to coat everything in the sauce.
- Sprinkle the xanthan gum evenly over the surface of the skillet while whisking constantly. The sauce will thicken almost instantly into a beautiful, glossy glaze.
- Add the riced cauliflower to the skillet. Stir gently to combine everything, allowing the cauliflower rice to absorb the sauce and heat through for 2-3 minutes. Be careful not to overcook, as it can become mushy.
- Remove from heat. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
Ingredient Swaps: You can use chicken breast instead of thighs, but be careful not to overcook it. Tamari or low-sodium soy sauce can replace coconut aminos, but you may need to reduce the amount of sweetener. Other low-carb vegetables like broccoli florets or snap peas can be added with the bell peppers.
Flavor Boosts: For extra flavor, drizzle with toasted sesame oil at the end of cooking, add a pinch of red pepper flakes for heat, or sprinkle with toasted cashews or slivered almonds for a delightful crunch.
Cooking Tips: Do not overcrowd the pan when searing the chicken; cook in batches if necessary to get a good crust. Add the cauliflower rice at the very end to prevent it from releasing too much water and becoming mushy. Always sprinkle xanthan gum evenly while whisking vigorously to avoid clumps and ensure a smooth sauce.
Flavor Boosts: For extra flavor, drizzle with toasted sesame oil at the end of cooking, add a pinch of red pepper flakes for heat, or sprinkle with toasted cashews or slivered almonds for a delightful crunch.
Cooking Tips: Do not overcrowd the pan when searing the chicken; cook in batches if necessary to get a good crust. Add the cauliflower rice at the very end to prevent it from releasing too much water and becoming mushy. Always sprinkle xanthan gum evenly while whisking vigorously to avoid clumps and ensure a smooth sauce.