A simple, 30 minute meal that is full of wholesome ingredients and flavor.
Time for another quick recipe. I skipped out on food prep this weekend because my parents were in town until Sunday afternoon and by then I was too tired from the weekend to do it. So, this week I’ve been throwing stuff together and making it work since we didn’t go to the grocery store either.
This dinner comes together in under 20 minutes and requires very few ingredients. I made it even easier on myself by pre-chopping the chicken and veggies before I left for Crossfit so that all I had to do when I got home was dump things in a pan.
Here’s what you need:Print
Pineapple Chicken with Bok Choy
An easy weeknight dinner that can be on the table in under 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3-4 1x
- 1 pound chicken breasts, cubed
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 1 tsp paprika
- black pepper, to taste
- 1 bell pepper, diced
- 2 heads of baby bok choy, chopped
- 1 cup fresh pineapple, chopped
- 2 teaspoons grated fresh ginger
- 1 Tablespoon low sodium teriyaki sauce
- 1/4 cup water
- 1–2 teaspoons Sriracha, optional
- In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.
- While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.
- Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.
- Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.
This can be served over rice or quinoa or you can spiralize a sweet potato, saute the noodles for a few minutes and add them to the pan before serving. [br]You can add all the sauce to the pan if you want to…or just add a little for flavor and then let people add more if desired.
I served mine with sweet potato noodles because I wanted to try out my new spiralizer. I just sauteed them lightly for a few minutes before I started cooking the chicken, set them aside and then added them back in at the very end. This would also be good served over brown rice or quinoa. Don’t like bok choy? Choose another favorite veggie like green beans or broccoli!