ALOHA PINEAPPLE CHICKEN DINNER

1 ½ lb boneless skinless chicken breasts

1 tablespoon gluten-free or all-purpose flour

1 tablespoon coconut oil

1 can (16 oz) pineapple chunks

1.5 teaspoon cornstarch

1 Tablespoon honey

2 Tablespoons coconut aminos or soy sauce

¼ teaspoon black pepper

3 cups cooked rice

1. Follow cooking instructions for your rice to prepare while you are making the chicken. I use my Instant Pot.

2. Cut the chicken into strips. Put the flour into a gallon bag and add the chicken. Shake to coat.

3. Brown the chicken with the oil over medium heat in a skillet.

4. Cook for 3 to 5 minutes each side or until cooked through and juices are clear. Set the chicken aside.

5. While the chicken is cooking, drain the pineapple juice and reserve ¼ cup. (You can discard the remaining juice or drink it.)

6. Combine the cornstarch and ¼ cup pineapple juice in a small bowl.

7. Add to the skillet after you’ve removed the chicken.

8. Add the honey, soy sauce, and pepper; stir well.

9. Increase the heat to medium-high and cook and stir.

10. Bring to a boil; cook and stir for another 30 to 60 seconds or until the juice mixture is thickened.

11. Reduce the heat to medium and add the pineapple and chicken, heating through.

Serve over rice.

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