AIP Pineapple Chicken Bowl
This AIP recipe can be served for breakfast, lunch or dinner and can be thrown together quickly and with little fussing over the frying pan as this cooks. You can also substitute ingredients that you have or don't have easily which makes this a versatile go-to AIP recipe. In particular I like to make this when I have some leftover chicken from another meal as a little goes a long way here and helps to make this a more well rounded bowl style meal.
Purple skinned sweet potatoes are a staple for AIP if you are lucky enough to live in an area where you can find them. I have access to Asian grocery stores which which usually have these (along with a plethora of interesting and "strange" meats and veggies). These sweet potatoes, like the sweeter orange flesh ones, cook quite quickly but still need a few minutes in the pan before you add the broccoli in. I like my potatoes cooked but I prefer the broccoli to have some life left in it still as opposed to being overcooked and limp.
** I prefer to season with salt only right before I eat this dish. The sweet potatoes and broccoli seem to absorb an endless amount of salt if you add it early so to maximize flavor, while adding the least salt, I add it at the end. Normally I would add it to the water the potatoes boil in, but not in this case.
Prep time
10 minutes
Cooking time
20 minutes
Recipe yield
4 servings
Ingredients needed
1 cup cooked chicken
2 medium Asian (purple skin) sweet potatoes
1 broccoli crown
1 small red onion
1 cup of chopped fresh pineapple
1 handful of fresh cilantro
1 teaspoon salt
1 tablespoon of coconut oil
Step 1 - Wash and chop sweet potatoes into large bite sized chunks
Step 2 - Put in frying pan with just enough water to cover the bottom of the pan and bring to a boil
Step 3 - Chop broccoli and add to frying pan. Cover and cook until the water is all gone (about five minutes)
Step 4 - Move everything to outer ring of pan and add coconut oil
Step 5 - Dice red onion and mix in. Cook covered for another five minutes
Step 6 - Add pineapple and chicken and cook for another five minutes covered
Step 7 - Remove pan from heat and mix in chopped cilantro
Step 8 - Let stand for two minutes before adding salt and serving
You can cook your food any way that you want but for my money I say fresh ingredients makes all the difference in the world. Part of making the most of AIP is learning how to cook with real, fresh ingredients. Do not use canned pineapples as they are nowhere near to as flavorful as fresh pineapple. Similarly use fresh cilantro chopped and added right at the end of cooking to avoid overcooking it. The residual heat will bring out the fresh smell of cilantro mixed with the sweetness of the cooked pineapple making for, what I consider to be, one of the very best scents on the planet. Cilantro for the win!
This really is so much more than a pineapple chicken because the potato and broccoli help to round this out as a full bowl-style meal. You can easily batch make this and freeze portions as well for easy lunches and dinners that are AIP safe, and you actually want to eat them.
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About the author - Steve Goodale is a blogger and technical specialist from Ontario Canada, winner of the 2018 Industry Leadership Award, who reaches over three million readers per year with his popular pool and spa blog. Steve started the www.CookForMeBaby.com blog about healthy eating after being diagnosed with a rare and incurable autoimmune disease. You can read more on his story about life with MCTD here. For more healthy cooking inspiration check out his other delicious recipes.
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