Paleo Pineapple Chicken Skillet

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paleo pineapple chicken

I love an easy weeknight meal that can be done all in one skillet, is healthy and that my kids will gobble up.  It’s a special thing isn’t it?  That dinner trifecta of ease, health and family acceptance.  Nobody wants to slave for hours over the stove, end up with a mess only to put plates in front of their kids and get wrinkled noses and whining in return.  This Pineapple Chicken dish is a favorite of ours and my kids never turn it down.  Hannah even asked for the leftovers for her school lunch.  It’s a win.  I can make it in 30 min and all it takes is a knife, a skillet with lid and a cutting board.  The bonus is that it’s paleo but that only matters to me – nobody else cares or notices.

paleo pineapple chicken skillet

I use a deep non-stick skillet with a lid because it keeps all those juices in and that becomes the sauce.


If you don’t have a lid make sure you put some tinfoil on the pan instead.  The success of this dish depends on the pineapple.  You want one that is nice and ripe because it will be sweeter and juicier.  If you end up with a tart, dry pineapple you can add a little apple juice to make up the difference.

5.0 from 1 reviews
Paleo Pineapple Chicken Skillet
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6
  • 1 tbsp olive oil
  • 3 medium sized boneless, skinless chicken breasts
  • 1 large onion
  • 1 ripe pineapple, cut into small pieces
  • ¼ cup tomato paste (or low sugar ketchup)
  • 1 medium head cauliflower, chopped fairly small
  • 1 red pepper
  • ½ cup pineapple or apple juice if needed
  • 1 tsp arrowroot powder/flour
  • 2 tsp water
  • Salt and Pepper to taste
  1. In a large skillet heat oil over medium heat and saute onion until softened. Add chicken and stir until halfway cooked. Add chopped cauliflower over the chicken - do not stir. Put the lid on your skillet and let the cauliflower steam while the chicken cooks through. When the cauliflower is still a little firm, but not raw, add pineapple, red pepper, tomato paste and stir through. Cook until cauliflower is done to your liking. At this point, judge your juices - if the dish is dry add ½ cup pineapple juice, apple juice or water.
  2. In a small bowl, mix arrowroot and water to form a slurry. Add slowly, while stirring to the skillet to thicken the sauce.





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