Paleo Hawaiian Chicken

This recipe may be served over a bed of romaine lettuce, spring mix, or sauteed kale or spinach.

3 chicken breasts

1 cup pineapple, cubed

2 Tbs grated ginger (fresh or jarred)

dash of salt

1 Tbs olive oil


Heat oil over Med/High heat.  Saute pineapple and ginger for 2 minutes.  Cube chicken and add to pan.  Heat all ingredients until chicken is tender (about ten minutes).  Serve over a bed of greens for a delicious, fresh summer salad!


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