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Please be sure to come by my unique giveaway! I’m pretty excited about it :)

I love love love pineapple. Ironically… I used to hate it! (Along with tomatoes, peppers, onions; three things I eat now more than anything else… funny how that works :)).

I actually grew to love pineapple when I participated in a mission trip during high school. We went to Jamaica to build a church school. Needless to say we got prettttty hungry at the end of the day after 10 hour days of working in the humidity. But because it was so hot, the foods that were primarily proteins and carbs didn’t always settled well. Luckily for us, there was always a huge spread of locally grown fruits, one of them being pineapple. So I grew to love the fruit. I learned a lot on that trip; but I’m also thankful I learned to love pineapple.

Now I use it in a lot of my dishes when I cook or bake. I saw a recipe over at Kelly’s The Spunky Coconut a while back that was Pineapple and Coconut Quinoa. I didn’t have the same ingredients, but I knew I would love what she made and so made it the best I could. Be sure to check out Kelly’s recipe too, it looks fabulous!

Pineapple Chicken with Quinoa

1/2 cup quinoa grains
1/3 cup white onion
3 tablespoons coconut oil
2 medium chicken breasts
1 cup chopped pineapple (I used crushed canned pineapple in water)
1/3 cup soymilk
1/2 cup water
1 tsp onion powder
1/4 tsp salt (I used just a little less)
pinch of ground cayenne pepper
pinch of ground ginger
pepper to taste


Start by cooking the pre-rinsed quinoa in a large saucepan (more surface area the better) with about 1 1/2 cups of water. Cook the quinoa until its tender.

In a medium frying pan, add the diced onions and the coconut oil. Saute until the onions are clear and some are starting to brown. White the onions are sauteing, wash and cut the chicken breast into 1 to 2 inch strips. Add them to the onions and coconut oil. Cook the chicken for about 5 minutes and then add the crushed pineapple and soymilk. Cook for about 10 minutes. At this point you’ll want to add the water, salt, and seasoning to taste. I actually turned the burner off and let it cook for another 5 minutes.

It has a very soft texture and I love the salty onions and chicken combined with the sweet pineapple. It was very filling and also stored great for leftovers.

Don’t forget, a giveaway that is unlike any other!

This recipe is linked to Pennywise Platter, MomTrends Recipe Linky, Fight Back Friday, The Grocery Cart Challenge Recipe Swap, Foodie Friday, and Wholesome Whole Foods.

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3 Responses to Pineapple Chicken with Quinoa

  1. Alisa says:

    This sounds delicious Aubree! I think I would use crushed red pepper for some reason instead of the cayenne, but am bookmarking this for sure.

  2. Oh, yum, Aubree! And, thanks for sharing your story on pineapple. I love it when that happens with a food … a new favorite that has a history. ;-) Must check out your giveaway. Sure sounds intriguing!


  3. This sounds lovely. I haven’t made anything with pineapple for ages – I don’t know why because I love it too! Thanks for sharing such a delicious sounding recipe, and for reminding me about using pineapple in my cooking! Have a great weekend.

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