Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

So refreshing with the pineapple, coriander and mint!

Serves: 4

Prep time: 20 mins

Cooking time: 10-15 mins


  • 500g chicken thighs, thinly sliced (semi frozen is easiest to cut)
  • ½ medium pineapple, peeled and cut into bite size pieces
  • 2 tbsp coconut oil
  • 4 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 4 spring onions, thinly sliced
  • 3 tbsp soy sauce (or fish sauce), gluten free
  • 2 tbsp lime juice
  • ½ cup fresh coriander leaves, chopped
  • ¼ cup fresh mint, chopped


  • Heat the oil in heavy based pan or wok, and add the garlic, ginger and onions.
  • Cook while stirring for 1-2 minutes and set aside.
  • Heat pan until hot and add chicken, half at a time, and cook while stirring for 3-5 minutes until cooked.
  • When both batches of chicken have been cooked, return to pan with onion mix.
  • Add pineapple, soy (or fish sauce) and lime juice.
  • Mix well and cook several minutes to soften the pineapple a little.
  • Serve with cauliflower rice or cauliflower fried rice and garnish with mint and coriander leaves.



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