Sweet Potato and Pineapple Chicken Stir-Fry

Sweet, tangy, and bright, this skillet rebuilds the takeout flavors that soy and ketchup used to carry, without either one. Chicken, sweet potato, zucchini, and pineapple in a glossy coconut-aminos sauce, with water chestnuts for crunch.

The chicken brings lean protein, sweet potato adds vitamin A and fiber, and zucchini and pineapple bring their own plant compounds. A nomato base gives the sauce color and beta-carotene instead of nightshades. The pineapple carries the sweetness, so little else is needed to keep the sugar gentle.

Cook the sweet potato until just tender before the quick-cooking pieces go in, so everything finishes together. Serve it hot and colorful.

Ingredients

• 1 medium sweet potato, diced
• 8 ounces chicken breast, cut into pieces
• 1 zucchini, sliced
• 8 ounces water chestnuts
• 1 cup chopped pineapple
• 1/4 cup coconut aminos
• 1/4 cup pineapple juice
• 2 tablespoons nomato (no-tomato) sauce
• 2 garlic cloves, minced
• 1/3 teaspoon ground ginger

A note on swaps: this recipe is already built for AIP elimination. The coconut aminos stand in for soy sauce, and the nomato sauce plus pineapple juice give the ketchup-style tang with no nightshades. If pineapple does not sit well with you, swap in a cup of diced squash, cooked alongside the sweet potato.

Method

• Warm a little fat in a large skillet over medium heat. Add the diced sweet potato and cook, stirring now and then, about 20 minutes, until nearly tender.
• Add the chicken pieces and brown them on all sides.
• Add the zucchini and water chestnuts. Cook until the chicken is cooked through and the zucchini is tender.
• Stir in the pineapple, pineapple juice, coconut aminos, nomato sauce, garlic, and ginger. Toss to coat and heat through, then serve.

*Adapted from acleanplate.com*