Ingredients
2tbspolive oildivided
1lbboneless skinless chicken breastscut into bite-sized pieces
sea salt
black pepperfreshly-cracked
2bell peppers
1red onionsmall, peeled, and cut into bite-sized pieces
1fresh pineapplesmall, peeled, cored, and cut into bite-sized pieces
⅔cupgood-quality bbq saucehomemade or store-bought
lemon slicesor finely-chopped fresh cilantro, optional toppings
Preparation
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add chicken, season it with a few pinches of salt and pepper.
Sauté for 4 to 5 minutes, stirring and flipping occasionally, until the chicken is cooked through and no longer pink inside. Transfer chicken to a clean plate, and set aside.
Add the remaining tablespoon of oil to the sauté pan. Add peppers and onion, and sauté for 3 minutes, stirring occasionally.
Add the pineapple and sauté for 3 to 4 more minutes, stirring occasionally, until the vegetables reach your desired level of tenderness.
Add the cooked chicken and bbq sauce to the sauté pan with the veggies, and toss everything until combined. Taste and season with additional salt and pepper as needed.
Serve immediately over rice or quinoa, garnished with your desired toppings, or refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.
