Sweet-and-Sour Ginger Chicken with Pineapple
Crisp-skinned chicken gets coated in a tangy pineapple-ginger glaze, with tender zucchini and carrots tucked into every bite.
Fits Celiac, PCOS, Anti-inflammatory and 10 more diets
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Ingredients
- 1 boneless skin-on chicken thigh
- ½ tsp fine salt
- 1 tsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp gluten-free rice vinegar
- 2 tbsp pineapple juice, unsweetened
- 1 tsp gluten-free tamari
- 1 small zucchini, cut into half-moons
- 1 small carrot, thinly sliced
- 1 scallion, thinly sliced; green and white parts separated
- 1 tsp sesame seeds
- ½ cup pineapple, cut into small chunks
Method
- Salt the chicken while the skillet heats until shimmering.
- Sear skin-side down until deeply crisp, then turn and brown.8 min timer
- Stir ginger, vinegar, pineapple juice, and tamari until bubbling.1 min timer
- Add vegetables and pineapple; cover until tender, then uncover to glaze.8 min timer
- Scatter scallion greens and sesame seeds over the sticky chicken.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Chinese recipes, Gluten-free Asian recipes.