Easy Teriyaki Chicken: A Sweet and Savory, Gluten-Free Recipe

by | Jan 25, 2024 | Autoimmune Disorder, Dinner, Lunch, Recipe | 0 comments

Easy Teriyaki Chicken

Discover a sweet and savory teriyaki chicken recipe that’s perfect for those seeking an easy to make meal. This dish combines the rich flavors of pineapple and ginger, offering a delightful culinary experience.

Nourishing Your Health

Our Easy Teriyaki Chicken recipe is crafted with care to support individuals managing autoimmune disorders, like rheumatoid arthritis. By focusing on whole ingredients and natural sweeteners, this dish aligns with dietary needs that promote inflammation reduction and overall wellness. Embrace a flavorful journey towards better health with a recipe designed to nourish and satisfy.

Wholesome Ingredients

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.

Gluten-Free Teriyaki Chicken Recipe

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Marinade Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes or into thin strips
  • 1/2 cup pineapple juice
  • 1/4 tsp onion powder
  • 1/4 cup coconut aminos
  • 1/4 tsp garlic powder
  • 2 tsp maple syrup or honey
  • 1 drop Ginger Oil

Teriyaki Sauce Ingredients

  • 1 cup pineapple juice (no added sugar)
  • 1/2 tsp garlic powder
  • 1/2 cup coconut aminos
  • 2 tbsp arrowroot starch
  • 1 tbsp + 1 tsp maple syrup or honey
  • 1/4 cup cold water
  • 1/2 tsp onion powder
  • 1 drop Ginger Oil

Prepare the Marinade

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.

Cook the Chicken

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.

Make the Teriyaki Sauce

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.

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