This Low Carb Cashew Pineapple Chicken is a healthier take on our favorite Chinese recipe and the perfect fix to your take-out cravings! It’s easy to understand why Chinese foods are the ultimate take-out deliciousness for most families. All the amazing combination of flavors and mouthwatering sauces make for a rather appealing dish that’s hard to resist. I probably never met someone who dislike Chinese food. That’s something you never hear, right?
There are many people who avoid indulging on Chinese foods because of health concerns, calories, sodium and sugar intake, among other reasons which for me that is SOY. Soy and I don’t get along too well, and this relationship alone quickly turned me into an avid label reader in an effort to try and avoid soy as much as possible.
Like most anything, if you make it at home -from scratch, you get to enjoy both worlds. The control factor, of ingredients there is, can make a big difference in your life. Making your own gives you the ability to add and subtract ingredients that aren’t ideal or substitute for better ones. I often make this recipe at home, or other family favorites such as Chicken and Broccoli Stir Fry and Quinoa Fried Rice, which is how I got my kids to eat quinoa. This Low Carb Cashew Pineapple Chicken is a healthier take on our favorite Chinese recipe and the perfect fix to your take-out cravings!
Low Carb Chinese Cashew Pineapple Chicken
- 4 chicken breasts
- 2 cups pineapple chunks
- 1 red bell pepper diced
- ½ cup raw cashews
- 3 tablespoon maple syrup
- 2 tablespoon coconut aminos OR reduced sodium soy
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ginger powder
- salt + pepper to taste
- Cup up chicken into small cubes. Heat oil in a large skillet. Stir fry the chicken with spices (onion, garlic, ginger, salt and pepper) for about 12 minutes or until chicken is cooked through. Remove chicken from skillet, set aside.
- Stir fry pineapple, bell pepper, cashew along with liquids (maple, soy and rice vinegar) and sauté for 5-7 minutes. Add in corn starch and turn to low heat. Stir to combine. If needed* add in ¼ cup water.
- Add the cooked chicken and mix to combine. Sauté everything together for 2 minutes and serve.