AIP Pineapple Chicken Bowl
This AIP recipe can be served for breakfast, lunch or dinner and can be thrown together quickly and with little fussing over the frying pan as this cooks. You can also substitute ingredients that you have or don't have easily which makes this a versatile go-to AIP recipe. In particular I like to make this when I have some leftover chicken from another meal as a little goes a long way here and helps to make this a more well rounded bowl style meal.
Purple skinned sweet potatoes are a staple for AIP if you are lucky enough to live in an area where you can find them. I have access to Asian grocery stores which which usually have these (along with a plethora of interesting and "strange" meats and veggies). These sweet potatoes, like the sweeter orange flesh ones, cook quite quickly but still need a few minutes in the pan before you add the broccoli in. I like my potatoes cooked but I prefer the broccoli to have some life left in it still as opposed to being overcooked and limp.
** I prefer to season with salt only right before I eat this dish. The sweet potatoes and broccoli seem to absorb an endless amount of salt if you add it early so to maximize flavor, while adding the least salt, I add it at the end. Normally I would add it to the water the potatoes boil in, but not in this case.
1 cup cooked chicken
2 medium Asian (purple skin) sweet potatoes
1 broccoli crown
1 small red onion
1 cup of chopped fresh pineapple
1 handful of fresh cilantro
1 teaspoon salt
1 tablespoon of coconut oil