Quarantine Life: Day 53, One-Pot AIP Pineapple Chicken "Curry"

I believe in the power of one-pot cooking. It’s less of a mess to clean up and it’s also a snap to reheat. So, here’s my weekend gift to you: an easy recipe for one-pot pineapple chicken “curry” that’s autoimmune protocol (AIP) compliant. We’ve been working on our big pot of this stuff for the past couple of days and I love it.

One-pot AIP pineapple chicken curry.

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One-Pot Pineapple Chicken Curry (AIP)

Prep time: 10 minutes
Cook time: 30 minutes
Makes eight servings

Ingredients

• 2 pounds of frozen chicken tenders

• 4 cups of chicken broth

• 4 medium sweet potatoes, cubed

• 1/3 cup of coconut aminos

• 3 tablespoons of salt

• 3 tablespoons of garlic powder

• 3 tablespoons of turmeric

• 1 pound of chopped pineapple

• 1/4 cup of honey

• 1 can of coconut milk

• 17 ounces of riced cauliflower (we use two of the steam-in-bag packets)

Instructions

1. Peel and cube your sweet potatoes.

2. Throw the sweet potatoes into your Instant Pot, along with the frozen chicken tenders, chicken broth, salt, garlic powder and turmeric.

3. Stir and then cook on high pressure for 12 minutes.

4. Quick release the steam then switch to the sautee function on low.

5. Stir the pot to mix the ingredients well, taking care not to crush the sweet potatoes too much.

6. Stir in the riced cauliflower, pineapple, honey, coconut milk and coconut aminos.

7. Serve in your favorite soup bowls and garnish with some greens on top, if you’d like.

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This daily blog post series is our way of sharing our experience with you, our readers. We’ll talk about our daily routines, adjustments to working from home, recipes based on limited ingredients and any other topic that comes to mind. It’s our way of connecting with the “outside” world, while also giving us the opportunity to look within and reflect on what we’re experiencing and how we’re feeling. Thanks for your interest in sharing this journey with us. Stay tuned and be well.