About the Recipe
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3 tbsp. coconut sugar
2 tbsp. rice vinegar 1 tbsp. tamari 1 tbsp. fish sauce 3 tbsp. olive oil 1 tsp. garlic powder 1⁄2 tsp. cayenne pepper 1 cup pineapple, diced 1 small red onion, diced 2 tbsp. coriander, chopped 2 tbsp. pineapple, grated, including juices 1 1⁄2 lbs. (680g) chicken breasts, diced 2 cups white rice, cooked
For the marinade:
In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.
For the salsa:
Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.
Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.
Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.
Serve the chicken over rice and topped with the pineapple salsa.