• 2 tbsp olive oil extra virgin
  • 4 chicken breasts
  • 1 tbsp dried parsley
  • salt & pepper
  • 1/2 cup water
  • 1/2 cup coconut aminos
  • 1 cup fresh pineapple diced
  • 5 dates pitted
  • 1 to 1 1/4 inchs of ginger
  • cup fresh pineapple, diced
  • fresh parsley for garnish


  1. Add olive oil to saute pan or cast iron skillet and heat to medium/high.
  2. Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast.
  3. Cook until browned, about 5 minutes on each side, set aside.
  4. Peel your ginger and cut into 3 small pieces.
  5. Add ginger, water, coconut aminos, 1 cup of pineapple, and dates to blender, blend until smooth.
  6. Pour blended sauce into the pan with your chicken, adding in the last cup of chopped pineapple.
  7. Reduce to heat low, and let simmer for about 5 minutes.
  8. Top with fresh chopped parsley and serve with cauliflower rice.