Teriyaki usually isn’t very paleo friendly since it’s normally loaded with soy sauce, brown sugar and other ingredients on the paleo no no list. Since teriyaki is to die for, we just had to create a paleo version! This paleo stir-fry is amazing with its Hawaiian flare and healthy ingredients. It’ll immediately wow your family and your body as well!
This Hawaiian teriyaki goes great with coconut cauliflower rice and the meal makes easy leftovers. You can use premade cauliflower rice to save time (especially if you don’t have a food processor or blender). There are normally pretty good deals on cauliflower rice at Costco or you can find it in the produce and freezer aisles at your regular grocery store.
Even though this is a stir fry recipe, you can adapt it for grilling if you want to enjoy the outdoors or make it easier to cook up a bigger batch for leftovers. Just double the stir-fry sauce quantity and use half for a chicken marinade and half for drizzling on top at the end. Skip cutting the chicken into cubes and just throw the full chicken breasts on the grill. You can use a veggie grill basket or skewers to grill up the veggies and pineapple. 
In the craziness of life you can make this dish, take a bite, close your eyes, and pretend you’re in Hawaii. If only it was this easy… but hey, at least you’ll have a delicious and healthy teriyaki bowl of goodness in front of you.
- 2 chicken breasts boneless, skinless, cut into cubes
- 2 carrots sliced
- 1 head broccoli cut into florets
- 1 onion sliced
- 1 red bell pepper sliced
- 1 cup diced pineapple fresh or canned, but make sure there’s no added sugar if canned
- 2 tablespoons olive oil or avocado oil
- 1/2 cup coconut aminos
- 1 tablespoon lime juice
- 2 tablespoons rice vinegar
- 1/8 teaspoon red pepper chili flakes
- 1 teaspoon ginger
- ½ tsp salt
- 4 cloves garlic minced
- 1 teaspoon arrowroot powder optional for thickening the sauce
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Make sauce: mix all the stir-fry sauce ingredients in a bowl and set aside.
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Heat pan: add 1 tablespoon oil in a large skillet over medium-high heat.
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Cook chicken: add chicken to pan and sear for about 2-3 minutes per side or until browned. Set aside on plate.
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Cook vegetables: add 1 tablespoon oil, broccoli, bell pepper, carrots, pineapple, and onion to same pan. Stir frequently and cook 5-6 minutes until onions are translucent and vegetables are cooked. Work in batches if you need to so the vegetables aren’t too crowded in the pan. If veggies still aren’t cooked to your liking and are getting brown too quickly you can always add a couple of tablespoons of water to the pan to help prevent them from burning.
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Add: stir-fry sauce and chicken back to pan with all vegetables and stir to coat. Cook for 2 more minutes then serve.
Coconut Cauliflower Rice:
- 1 1/2 cups unsweetened coconut milk
- 1 head cauliflower
- 1 lime
- ½ teaspoon salt
- 1 tablespoon butter
- ⅛ teaspoon garlic powder
Directions:
- Prep: remove stem and leaves from cauliflower. Use a food processor or grater to grate cauliflower into the size of rice.
- Microwave: cauliflower rice in microwavable container with lid on but slightly cracked to let air out. Microwave for 4 minutes. Stir then microwave for 5 more minutes.
- Add: coconut milk, salt, garlic powder, butter, and lime juice to cauliflower rice. Stir until mixed. This cauliflower rice is mild in taste so add more or less coconut milk depending on how strong of a flavor you want!
If you love cauliflower, you also have to try our Mexican Cauliflower Rice and our Cauliflower “Potato” salad recipes!
Author Bio: Amanda shares healthy recipes on her food blog at mealplanninja.com. Her and her husband quit their jobs in 2017 to fulfill their dream and travel around the world for a year. On their trip they started working on food blogging and building Meal Plan Ninja, a meal planning software. You can follow her on Instagram, Pinterest, or Facebook.
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