15-Minute Sweet and Spicy Pineapple Cashew Chicken

This Sweet and Spicy Pineapple Cashew Chicken takes only 15-minutes to make. It is the perfect, easy lunch or weeknight meal to make when you are short on time.

Inroduction

About this Recipe

By: Caitlin Greene

Happy Monday loves. I’m back sharing content after a week away. I hope you are all doing well. It’s been quite a week this last week...a lot going on in the world.

A little recap of my week: I spent the time I typically would on social media, seeking out new content/brands and information and found myself immersed and inspired. I also, on a personal level, had previously planned to do my final rounds of retesting recipes for my cookbook, so I spent a lot of time in my kitchen. I shared an update about my support for the Black Lives Matter movement moving forward, and just because I am posting as usual, my support continues. I wouldn’t say this is back to “normal,” but instead a shift of perspective while continuing my own journey.

Today, I’m sharing this chicken I made for dinner which was made from a few ingredients I had laying around...it was DELISH. Here are what you will need to make this Sweet and Spicy Pineapple Cashew Chicken.
-chicken thighs (or breast)
-salt and pepper
-coconut oil
-red bell pepper
-minced garlic
-minced ginger
-fresh pineapple
-raw cashews
-sriracha
-sweet chili
-coconut aminos
-tapioca starch

15-Minute Sweet and Spicy Pineapple Cashew Chicken

15-Minute Sweet and Spicy Pineapple Cashew Chicken

Ingredients

  • -1 pound chicken thighs (or breast)
  • -salt and pepper
  • -1 tbsp coconut oil
  • -1 chopped red bell pepper
  • -1 teaspoon minced garlic
  • -1 teaspoon minced ginger
  • -1 cup chopped pineapple
  • -1/4 cup raw cashews
  • -1/2 tablespoon sriracha
  • -2 tablespoon sweet chili
  • -1/4 cup coconut aminos
  • -1 teaspoon tapioca starch

Instructions

  1. Cut the chicken thighs (or breast) into chunks and seasoned with salt and pepper. 
  2. Heat the coconut oil over medium high, add the chicken and sauté for 2 minutes. Add the  red bell pepper, minced garlic, minced ginger and chopped pineapple and sauté for about 3-4 minutes. 
  3. Add the raw cashews and sauce (directions below) and continue to stir until sauce has thickened and reduced and chicken is cooked through.
  4. To make the sauce, whisk together the sriracha, sweet chili, coconut aminos, and tapioca starch until well combined.
  5. Serve the chicken over steamed cauliflower rice and topped with scallions and chopped cabbage (optional).

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