Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa – Gluten-Free – RECIPE
It really is starting to feel like autumn now and I have been craving this Teriyaki Pineapple Chicken dish all summer and I finally got around to whipping this dish up a couple nights ago. I created a pineapple dish with a sweet honey teriyaki sauce (the sauce is paleo compliant) with chicken breast and some ginger & orange quinoa. My daughter, Chloe, was super duper excited to chow down on this dish. It is so fun to eat your food out of a pineapple, right? This dish is gluten-free and will also be paleo if you just leave out the ginger/orange quinoa.
Pineapples Stuffed With Sweet Teriyaki Chicken and Ginger/Orange Quinoa – Gluten-Free
Dishes served like this are always memorable. It’s not too often that the opportunity arises to eat your meal out of a pineapple. I truly get joy out of preparing meals like this for my family. Not only is this dish super cool but it is also healthy and nutritious, most importantly!
Create something amazing and memorable for your family to enjoy! This dish will make you feel like you are swept away to an exotic tropical location.
Paleo Turkey & Turmeric Chili simmering in the Staub
It seems a bit early in the year still for chili but temps are cooling down a bit here in Michigan and I so ready to make my first batch on Sunday night. This version that I created was totally paleo (gluten-free) and this time around to keep it paleo I avoided kidney beans, which I usually do love to use in my chili. I also usually use ground beef and I switched it up and went for a lean ground turkey. I had a craving for some paleo turkey chili and I had to make it to satisfy my craving! The added turmeric was a nice touch as well. My husband and I reveled in this bowl of comforting chili. There is just something so comforting about eating chili. It is always satisfying and it is also so simple to make!
How I created this paleo turkey chili
This chili will make quite a few servings. I would say anywhere from 4-6 servings, depending on how much you place into your bowl. It started off with garlic and onion sauteed in the Staub until it reached a nice translucent, golden color. You will need a large pot to prepare the chili in. I love to use my Staub dutch oven for meals like this. The Staub is a heavy-duty piece of cooking equipment. It is very durable and built to last a lifetime. I always enjoy cooking with it.
Then came the lean ground turkey. I broke that up with a wooden spoon and continued to brown it. I seasoned the turkey with some organic chili powder, turmeric, cumin, smoked paprika, red pepper flakes, and salt and pepper. This was my first time using turmeric in my chili so I was not sure how we were going to like it.
While the meat was browning I also added in some diced red and green bell peppers. Every chili needs to be chock full of peppers for me. Peppers in every bite! For this chili, I also decided to add some chopped zucchini pieces.
Once the meat was cooked and browned I added in an entire can of Muir Glen Fire Roasted Diced Tomatoes. This is my favorite brand of tomato products that I currently use. Muir Glen is an organic line of tomato products and they always lend an extraordinary flavor to the dish I am preparing. You can read more about Muir Glen HERE and their principles as a company. They are outstanding!
I allowed this chili to simmer for a couple of hours. This can also be prepared in a slow-cooker and simmer all day in there. Just be sure to brown/cook the meat before putting it in there.
