Pineapple Chicken Skillet

I LOVE pineapple! 

I originally found this Pineapple Chicken Skillet as a kabob recipe (really good that way too!), but I didn't want to go out in the cold to cook it so I adapted it into a skillet recipe!

It's super easy and a family pleaser :)

Pineapple Chicken Skillet

1 lb chicken cut into bite sized pieces
1/4 C low-sodium soy sauce 
2 tsp sesame oil 
1/4 tsp ground dried ginger
1 8 oz can pineapple chunks, drained
1 red bell pepper 
1/2 large onion
1/2 T coconut oil

Cut up chicken and place in a ziploc bag with the soy sauce, sesame oil, and ginger added. Shake to come. Marinate for at least 30 minutes in the fridge. 
Cut up pepper and onion into bite sized pieces. 
Heat skillet to medium high heat and heat oil. Add chicken and cook halfway. Add peppers and onions and cook until chicken and veggies are done. Add in pineapple the last few minutes of cooking to heat through. 
Serve with rice and enjoy!

21 Day Fix: 

You can scoop out the right amount of portions for a green, red, and purple container. If you have it with rice that would be a yellow as well.