Pineapple Chicken with Sweet Almond Butter Sauce

40 Minutes

super easy


Pineapple chicken with sweet almond butter sauce is the perfect dish for when you’re looking to switch things up from your standard chicken recipes. It’s a flavor explosion in your mouth that will leave you wanting more. The tang of the pineapple combined with the nuttiness of the almond butter creates a delectably sweet and savory sauce that perfectly complements the chicken. Plus, it’s so easy to make! Simply grill the chicken and then slather on the sauce for a quick and delicious meal. Trust me, your taste buds will thank you for trying out this recipe.

Not only do these recipe’s ingredients pack a flavorful punch, but they also offer a host of health benefits. Pineapple is loaded with vitamins and enzymes that can aid in digestion and boost your immune system. Chicken is a great source of protein, and when paired with almond butter, you get an extra dose of healthy fats and fiber. So whether you’re trying to lose weight, build muscle, or just maintain a healthy diet, incorporating these foods into your meals is definitely worth it! Plus, they’re versatile enough to be used in a variety of dishes – from stir-fries to salads to sandwiches. So go ahead, get creative, and enjoy the many benefits of this delicious trio!

Why You’ll Love It 


Recipe Cost Breakdown

      Skinless boneless organic chicken breast, each butterflied into 2 for a total of 4 pieces: $6.98

      1 ½ cup chopped pineapple: $2.08

      1 ½ cup head broccoli: $1.49

      1 red pepper: $3

      ½ white onion: $0.73

      2 tbsp extra virgin olive oil: $0.48

      1 cup cooked bone broth farro: $2.98

      For the sauce

      2 tbsp tamari: $0.48

      2 tbsp sesame oil: $0.80

      2 tbsp rice wine vinegar: $0.22

      2 tbsp coconut sugar: $0.55

      1 tsp tahini: $0.37

      1 tsp almond butter: $0.13

      Total Cost: $20.29

What You’ll Need

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Adjust Servings
Skinless boneless organic chicken breast, each butterflied into 2 for a total of 4 pieces
1 ½ cup chopped pineapple
1 ½ cup head broccoli
1 red pepper
½ white onion
2 tbsp extra virgin olive oil
1 cup cooked bone broth farro
Salt, pepper and garlic powder; to taste
For the Sauce
2 tbsp tamari
2 tbsp sesame oil
2 tbsp rice wine vinegar
2 tbsp coconut sugar
1 tsp tahini
1 tsp almond butter

Nutritional Information

349 Calories
19 g Total Fat
4 g Fiber
28 g Net Carbs
18 g Sugar
20 g Protein
938 mg Sodium



Preheat oven to 400 degrees and remove chicken from refrigerator.
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Chop pineapple, broccoli, pepper and onion. Transfer to a baking tray and season with 1 tbsp olive oil, salt, pepper and garlic powder. Bake for 20 minutes.
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Butterfly chicken breast into 2 even pieces and season with salt, pepper and garlic powder. Heat non stick pan to medium-high heat, add remaining 1 tbsp olive oil and chicken. Cool for 4 minutes, then flip and cook for another 4 minutes. Chicken should be thin enough that it is cooked through, however you can transfer it to the oven for an additional 4 minutes if it needs more time.
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While chicken is cooking, add all sauce ingredients in a small food processor and blend until smooth.
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Once finished, plate vegetables with 1/2 cup cooked bone broth farro, top with chicken, generously drizzle sauce and enjoy!
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