Gluten Free & Low Sugar
This is a quick and easy rendition of a Hawaiian style chicken without any added sugar. If you are not concerned about your sugar intake then by all means, please feel free to add 2 - 3 tbs of brown sugar to the recipe and omit the natural sweeteners.
I also thought it was nice to cut the chicken into strips and toss it together with the rice & vegetables. It gave it that extra sweetness I like and the saltiness melded into the rice and made a perfectly balanced dish.
- 4 - 6 Chicken Thighs (washed and patted dry)
- 1/2 cup Tamari gluten free Soy Sauce (Reduced Sodium)
- 1/2 - 3/4 cup of water (if you prefer a less salty taste use a bit more water)
- 1/2 cup Unsweetened Pineapple Juice
- 2 - 4 packets Xylitol Sweetener (substitute 2 - 3 Tbs sugar, omit the sweeteners)
- 2 - 4 packets of Stevia Sweetener
- 1 Tbs Sriracha Sauce (more if you like it spicy, less if you don't like the heat)
- 1 - 2 Cloves of fresh Garlic pressed or minced
- 1 Tbs Fresh Grated Ginger
- 1 Large Red Bell Pepper - sliced
- 1 Large Green Bell Pepper - sliced
- 1 Large Onion - sliced
- 1/2 can Pineapple Chunks or Rings broken into pieces
- Coconut Oil (to cook with)
- Salt & Pepper
- Mix Tamari Sauce, Water, Pineapple Juice, Sweeteners, Garlic & Sriracha Sauce in a large ziploc bag.
- Add Chicken thighs.
- Seal the bag and toss them inside to coat.
- Let them marinate for at least 1 hour. The longer they marinate, the better as they absorb the flavor
- Add a bit of coconut oil to a large, heated skillet.
- Add sliced bell peppers & onions and stir fry them until the onions become translucent and the bell peppers start to soften
- Add about 1/2 of a can of either pineapple chunks or the rings that have been broken into pieces.
- Continue cooking until the pineapples start to get a slight color on them and the vegetables are cooked.
- Season with salt & pepper
- Follow the directions for making your rice. I used a brown Basmati Rice so it takes a bit longer to cook. You can start the rice just before you start the vegetables or make it the night before so everything will be ready together.
- Use an outdoor (or indoor) Grill or a Grill Pan to cook the chicken
- Heat the Grill/Pan.
- Gently shake off excess marinade from chicken pieces.
- Do not crowd them on the grill
- Leave them alone on a med to med high heat to cook.