Asian Sweet Potato and Pineapple Stir-Fry

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

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings4 servings

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

• cookware

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