2 lbs chicken thighs or breasts

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small yellow onion, diced

1 cup diced pineapple (from a can or fresh)

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder

1 tbsp avocado oil

Served with rice

Topped with sesame seeds and green onions


FOR THE SWEET & SOUR SAUCE

1/2 cup ketchup

1/4 cup white vinegar

1/4 cup garlic coconut aminos

3 tbsp honey

1 tbsp minced garlic

1 tsp ginger powder

1/4 tsp red pepper flakes

1 tbsp cornstarch mixed with 2 tbps water then added to sauce

2 lbs chicken thighs or breasts 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small yellow onion, diced 1 cup diced pineapple (from a can or fresh) 1 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 tbsp avocado oil 1/2 cup ketchup 1/4 cup white vinegar 1/4 cup garlic coconut aminos 3 tbsp honey 1 tbsp minced garlic 1 tsp ginger powder 1/4 tsp red pepper flakes 1 tbsp cornstarch mixed with 2 tbps water then added to sauce

1. Cut the chicken into cubes and place in a large bowl. Season with salt, pepper, and garlic powder and mix.

2. Preheat a large pan to medium-high heat and add the avocado oil. Once hot add the chicken and cook 7-10 minutes, stirring occasionally, until fully cooked.

3. Add the diced bell peppers and onion. Saute for about 5 minutes until the peppers and onions become slightly soft.

4. In a small bowl add all the sweet and sour sauce ingredients and mix well.

5. Finally, add the pineapple chunks and sweet and sour sauce to the large pan. Mix everything together well, and simmer on low for a few minutes until the sauce has thickened.

6. Serve the sweet and sour chicken with rice and top with sesame seeds and green onions. Enjoy!