Teriyaki Chicken and Pineapple

Seeing fresh pineapples in the sale ad inspired me to create this meal. A yummy burst of citrus is just what we needed during this crazy cold winter!

I apologize for not having exacts. I kinda make things up as I go but I'll do my best to give you an idea of how to pull this off.

Chicken

Marinade

1/3 cup of gluten free soy sauce (yes, regular soy sauce has wheat!)
2 cloves of garlic
1/4 of a fresh pineapple
2 tbsp of olive oil
2-4 tbsp maple syrup or honey (do to taste)
Ginger powder to taste, I probably did 1/2 tsp but could have done more

Prepare in a blender or use an immersion blender. Pour over about 2 lbs of chicken tenders. Mine marinated for about 4 hours.

Remove from marinade and place in baking dish. Bake on 400 for about 25-30 minutes. Then top with some fresh pineapple. You can turn on the broiler the last few minutes to crystallize the pineapple.

Green Beans

Coconut oil
Fresh green beans
2 tbsp soy sauce
2 tbsp maple syrup

Sautéed veggies in the coconut oil. When finished cooking add the syrup and soy sauce. Let it cook just a couple more minutes. You don't want to burn the syrup. You could garnish with some sesame seeds but I didn't have any on hand.

I also served this with steamed basmati rice which I cooked in bone broth I made a couple days ago. Then I toasted a few pecans on the stove top in some coconut oil. This added a nice crunchy flavor and more protein!