Asian Sweet Potato and Pineapple Stir-Fry
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Yummy! Happen to have a pineapple sensitivity? You can totally throw in squash instead, just cook it with the potato!
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Asian Sweet Potato and Pineapple Stir-Fry
Ingredients
- 1 medium sweet potato chopped
- 8 ounces chicken breasts chopped
- 1 medium zucchini chopped
- 8 ounces water chestnuts
- 1 cup pineapple chopped
- 1/4 cup coconut aminos
- 1/4 cup pineapple juice
- 2 tablespoons no-tomato sauce
- 2 cloves garlic minced
- 1/3 teaspoon ground ginger
Equipment
Instructions
- Cook the sweet potato in an oiled skillet over medium heat about 20 minutes, or until nearly tender.
- Add the chicken and cook, stirring, until white on all sides.
- Add the zucchini and water chestnuts, then cook until the meat is no longer pink inside.
- Add the remaining ingredients, heat through, then serve.
Nutrition
Calories: 316kcal | Carbohydrates: 38g | Protein: 19g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 871mg | Fiber: 8g | Sugar: 13g | Vitamin A: 7200IU | Vitamin C: 56.1mg | Calcium: 40mg | Iron: 1.4mg
This looks so delicious! I love Asian inspired stir fries with pineapple and coconut aminos, and this one sounds like the perfect balance of flavors.
Thanks! I’m right there with you!