I love pineapple in the summer. It is so refreshing and delicious so I created this delightful treat that is perfect for lunch and dinner or both.
Ingredients
2 lbs of chicken breast cut into chunks
1/4 cup of gluten-free thai peanut sauce
1/2 cup coconut palm sugar
2 cloves of garlic
1/2 teaspoon of ginger
1 cup of diced pineapple
1 red bell pepper diced
1/2 can of cold full fat coconut milk (make sure it is clumpy not watered down)
1/2 cup onion diced
unsweetened shredded coconut flakes
6-8 romaine lettuce leaves (to act as wraps)
Directions
Place chicken in the bottom of your crockpot.
Mix coconut milk, and thai peanut sauce together then pour over chicken.
Place pineapple, onion, red pepper, ginger, and garlic around the chicken.
Cook for 4 hours on high or 6-8 on low.
When done place chicken over lettuce wraps and Top with unsweetened coconut flakes to taste.
Enjoy!
Fit Chic