Name: Asian-Inspired Paleo Pineapple Chicken
Ingredients: 1 1/2 cups chopped fresh pineapple; 1 1/2 cups bone broth; 1/2 cup fresh pineapple juice; 2 TBSP coconut aminos (I use this brand); 1/8 cup apple cider vinegar (like this); 3 TBSP coconut flour (like this one); 1/2 tsp sea salt (more or less, to taste); 1/4 tsp black pepper; 1 green pepper, chopped; 2 tomatoes, chopped; 6 chicken breasts (ethically raised, hormone and soy free if possible)

Ingredients

Scale

1 1/2 cups chopped fresh pineapple
1 1/2 cups bone broth
1/2 cup fresh pineapple juice
2 TBSP coconut aminos (I use this brand)
1/8 cup apple cider vinegar (like this)
3 TBSP coconut flour (like this one)
1/2 tsp sea salt (more or less, to taste)
1/4 tsp black pepper
1 green pepper, chopped
2 tomatoes, chopped
6 chicken breasts (ethically raised, hormone and soy free if possible)

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Instructions

Directions:
In a 3 quart glass-baking dish combine all the ingredients, except for the chicken
Stir the ingredients well, and once they are blended add the chicken breasts and turn a couple times to coat all sides
Cover the dish with tinfoil and place in the fridge for 2-3 hours to marinate
Heat oven to 350 F and bake for 50 minutes
Remove from oven, serve and enjoy!