Hawaiian Chicken Stir Fry

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Roast chicken is a cost effective means of providing protein for a growing, real-food eating family. Around our household, I utilize the skins and bones for bone broth, the livers battered and fried for the extra vitamin A content, and all that pulled chicken for as many meals as I can make it stretch. Lunch with little ones in tow can be hectic, so to keep it simple I often make our lunches from leftovers via stir fries. If you’ve read my last post, you know I tend to keep prepped meat and rice in my fridge at all times. This makes the dish super quick to throw together at lunch time. Yesterday, since I had pineapple and plenty of leftover roast chicken in the fridge, this recipe is what we had. It was not boring, super simple and the kids loved it so I thought I’d share.

Hawaiian Pulled Chicken Stir Fry

1 1/2 cup pulled roast chicken
2 medium sweet peppers, coarsely chopped
1/4 of a large onion, coarsely chopped
1 cup cubed pineapple
3 Tbsp. barbecue sauce (I used Rufus Teague Made Some Sauce’s Apple Mash variety – definitely gave the dish a nice round flavor)
Coconut Aminos
Salt + Pepper
White rice
Start a pan of white rice with butter, while the rice is cooking:
Pull the meat off the roast chicken. In a pan, add 1 Tbsp. olive oil and heat to medium low. Add the pulled chicken and season with salt and pepper.
Once thoroughly heated, add the onion, sweet peppers and pineapple cubes to the pan. Saute until the onions are softened and the pineapple shows some carmelization. Season with coconut aminos and add the barbecue sauce. Add salt and pepper to taste. Once sauces are bubbling, pour mixture over a bed of white rice and serve.
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