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Low Carb Chinese Cashew Pineapple Chicken

This Low Carb Cashew Pineapple Chicken is a healthier take on our favorite Chinese recipe. The perfect fix to your cravings!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Chicken, Dinner, Low-Carb
Servings: 4 -6 servings
Author: Silvia Ribas


  • 4 chicken breasts
  • 2 cups pineapple chunks
  • 1 red bell pepper diced
  • 1/2 cup raw cashews
  • 3 tbsp maple syrup
  • 2 tbsp coconut aminos OR reduced sodium soy
  • 1 tbsp rice vinegar
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp 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 1/4 cup water.
  • Add the cooked chicken and mix to combine. Sauté everything together for 2 minutes and serve.


If the pineapple is extra ripe and really juicy, you will likely not need to add water. This said, it’s best to use a ripe pineapple. Otherwise just add 1/4 cup water.