Pineapple-Ginger Teriyaki Chicken

1. 1

   Gather all the ingredients.

2. 2

   Trim any visible fat from the chicken breast, then cut the chicken into 1 1/2-inch pieces. Set aside.

3. 3

   Drain the pineapple juice and pour it into a bowl; set the pineapple chunks aside for later. Add the coconut aminos, coconut sugar, and agave syrup to the bowl. Using a microplane, grate the garlic and ginger, mash them into a paste, and add to the bowl. Stir in the sesame oil.

4. 4

   Pour half of the marinade into a resealable plastic bag; keep the remaining marinade reserved. Add the chicken pieces to the bag, seal it, and refrigerate for 1 hour.

5. 5

   Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes, or as directed by the manufacturer. Remove the chicken from the marinade, discard any marinade in the bag, and air fry the chicken until no longer pink in the center and the juices run clear, about 10 minutes. If desired, add the pineapple chunks to the air fryer for the last 2 minutes.

6. 6

   Meanwhile, pour the reserved marinade into a large skillet and whisk in the cornstarch until smooth; cook over medium-high heat until thickened, about 5 minutes. Add the chicken and pineapple; toss to coat. Garnish with green onions and sesame seeds and serve right away.

• Calories 328.83 kcal Moderate
• Protein 23.93 g Good Source
• Carbs 44.26 g Moderate
• Total Fat 6.83 g Moderate
• Saturated Fat 1.28 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 91.84 mg High
• Sodium 989.82 mg High
• Fiber 3.25 g Moderate
• Sugar 37.88 g High
• Added Sugar 0.0 g Low Source
• Calcium 20.04 mg Low Source
• Iron 1.02 mg Low Source
• Potassium 469.01 mg Low Source
• Vitamin A 26.04 mcg_rae Low Source
• Vitamin C 24.22 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅