I don’t know about you, but I’m all about the meal prep trend. I know people have always been good about meal prepping, but the influx of new recipes have made it that much easier and delicious. Cue these Pineapple Chicken Meal Prep Bowls!
They’re full of flavor and will not disappoint to change up your lunches. I’ve loved getting to take these in!
My friend introduced me to this recipe awhile ago and it’s been a family favorite. I figured shrimp might bother my coworkers when reheating in the microwave so I subbed the shrimp for chicken.
Add a little marinade to the chicken and it goes perfect with it! It also keeps really well and hasn’t dried out for me throughout the week which is a huge plus.
The flavors are perfectly balanced too. Just enough tang and acidity from the pineapple with the spice of the red pepper flakes and bite from the pepper. It’s addicting and sure to be your new favorite.
I’m a fan of eating it over brown rice, but you could make this a wrap! You could also try eating it over a salad or quinoa. Shoutout to alllll of the possibilities.
These Pineapple Chicken Meal Prep Bowls are flavorful and perfect to prep for the week!
1.5 lbs chicken breast, cut into 1" pieces
pineapple juice, reserved from pineapple chunks
4 tbsp low sodium soy sauce, divided
1/2 tsp ground ginger
2 tbsp coconut oil, divided
1/2 tsp garlic
1/2 tsp red pepper flakes
1 green pepper, diced
1/2 red onion, diced
20 oz can pineapple chunks
Juice of 1 lime
Optional: brown rice, to serve
In a gallon bag, add chicken, reserved pineapple juice, 2 tbsp of soy sauce, and ginger. Mix together and set aside for at least 30 minutes.
In a skillet, melt 1 tbsp of coconut oil. Add garlic and red pepper flakes, cook for 1-2 minutes. Add in green pepper and red onion. Cook until tender, about 7-8 minutes. Add pineapple chunks, cook an additional 2-3 minutes and remove from skillet.
Add in remaining 1 tbsp of coconut oil, add chicken and cook until no longer pink 8-10 minutes. Add remaining 2 tbsp of soy sauce and lime juice. Mix and add veggie mixture back in. Let simmer 2-3 minutes.
Serve over brown rice. Serve warm or save for later!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Saturday 29th of February 2020
Is the coconut oil refined or unrefined, and how critical is it to the recipe (versus using EVOO)?
Wednesday 18th of March 2020
I used unrefined, but it's not critical! You could absolutely use EVOO.
Sunday 20th of January 2019
How many calories? Approximately?
Saturday 29th of February 2020
@Lori, nutrition information is listed above: YIELD: 6 SERVING SIZE: 1 Amount Per Serving: CALORIES: 549TOTAL FAT: 13gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 145mgSODIUM: 642mgCARBOHYDRATES: 51gFIBER: 3gSUGAR: 37gPROTEIN: 56g
Sunday 29th of July 2018
Pineapple juice marinade patialy cooked my. Hicken due to acidity of the juice.... I would skip it. Other then the texture of the chicken the flavors are good.
Wednesday 17th of January 2018
Hi Sam, these look delicious! Do you know what the nutritional breakdown would be? Calories specifically. Thank you!