Ingredients

Scale

(Serves 4)

Chicken & veggies:

1½ lbs boneless, skinless chicken breasts or thighs, cubed (you love high-protein!)
1 tbsp avocado oil or olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced

Sugar-free pineapple sauce:

1 cup unsweetened crushed pineapple in juice (not syrup—you love blood sugar friendly!)
3 tbsp coconut aminos or low-sodium soy sauce (you love low-sodium!)
2 tbsp sugar-free honey (monk fruit blend—you love this!)
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
½ tsp red pepper flakes (optional—you love spicy!)

For serving:

Sesame seeds
Sliced green onions
Lime wedges (you love citrus!)
Optional sides:
→ Cauliflower rice or zucchini noodles (low-carb—you love this!)

Instructions

1. Sear chicken:

Heat oil in large skillet or wok over medium-high heat. Add chicken; cook 5–6 minutes until golden. Remove and set aside.

2. Sauté veggies:

In same skillet, add bell peppers and onion; stir-fry 4–5 minutes until crisp-tender.

3. Make sauce:

Add garlic and ginger; cook 30 seconds. Stir in pineapple (with juice), coconut aminos, sugar-free honey, sesame oil, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.

4. Combine & serve:

Return chicken to skillet; toss to coat. Cook 2 more minutes. Garnish with sesame seeds, green onions, and lime.

💡 Pro Tips for Perfection:
✅ Use unsweetened pineapple—prevents excess sugar and keeps it blood sugar friendly.
✅ Don’t overcook chicken—keeps it tender and juicy.
✅ Low-sodium mastery (you love this!):
→ Coconut aminos = 65% less sodium than soy sauce
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Sugar-free honey + no-syrup pineapple = zero glycemic spikes
→ Net carbs: 8g/serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <10g net carbs/serving
→ Skip pineapple; use ½ cup diced zucchini + 1 tbsp apple cider vinegar for tang
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Sauce base keeps 3 days refrigerated
→ Cooked dish keeps 4 days refrigerated or 3 months frozen

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ Over cauliflower rice for grain-free bowl
→ In lettuce wraps for tropical tacos
→ With grilled pineapple wedges for full island experience

Prep Time & Nutrition (per serving):