Our Teriyaki Chicken marinade and sauce feature a blend of health-boosting ingredients. Pineapple juice offers a natural sweetness and is rich in vitamin C, aiding in immune support. Coconut aminos provide a gluten-free alternative to soy sauce, packed with amino acids that promote digestive health. Maple syrup or honey adds a touch of natural sweetness without refined sugars. Ginger oil enhances the dish with anti-inflammatory properties, while onion and garlic powders contribute to heart health. Arrowroot starch is used as a thickening agent, providing a gluten-free option that supports digestive health. Together, these ingredients create a delicious and nutritious meal.

In a large bowl, combine 2 pounds of cubed chicken breast with 1/2 cup pineapple juice, 1/4 cup coconut aminos, 2 teaspoons of maple syrup or honey, 1/4 teaspoon each of onion and garlic powder, and a drop of ginger oil. Mix well and let it marinate for at least 30 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, combine 1 cup of pineapple juice, 1/2 cup coconut aminos, 1 tablespoon plus 1 teaspoon of maple syrup or honey, 1/2 teaspoon each of onion and garlic powder, and a drop of ginger oil. Mix 2 tablespoons of arrowroot starch with 1/4 cup cold water and add to the skillet. Stir until the sauce thickens.

Enjoy! Consider adding a side of your favorite steamed veggies, or on a bed of cauliflower rice.