• 1 tsp. coconut oil
• 1 boneless skinless chicken breast

Trim off any fat from the chicken. Cut the chicken into small chunks and cook in the coconut oil in a large frying pan. Add red pepper flakes (if desired). When the chicken is nearly cooked, add:

• 1/2 - 1 cup seasoning blend (or fresh peppers/onions/celery)
• 1 cup chicken broth
• 1/2 tsp. ground ginger
• 2 Tbsp. Bragg's amino acids
• 2 Tbsp. Swerve Brown
• garlic powder and onion powder (to taste)

Simmer for a couple of minutes until the veggies are tender.

Then add:

• 1 cup fresh pineapple
• pepper and mineral salt (to taste)

Simmer until the pineapple is softened. Then push the chicken/pineapple to one side and slowly whisk in:

• 1/2 tsp. gluccie or xanthan gum
• 2 Tbsp. apple cider vinegar

Cook for a few minutes to thicken. Add to the pan:

• konjac noodles or cauli rice or brown rice or quinoa
• 2-3 fresh or frozen cherries

Sprinkle with sesame seeds and enJOY!

*If you serve with brown rice, reduce your pineapple to 1/2 cup.