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1.Prepare All Vegetables. 2.Cut Chicken Breasts Into 1" Pieces, And Season Lightly With Sea Salt And Freshly Ground Black Pepper. 3.Heat A Large Skillet Over Medium-High Heat And Add Coconut Oil When Hot. 4.Add Onions And Chicken To The Pan And Cook About 5 Minutes. 5.Add A Small Splash Of Coconut Aminos (About 2 Tbs), And Continue To Cook Another 5 Minutes. 6.Add Pineapple And Peppers And Cook Until Chicken Is Cooked And Vegetables Are Tender. 7.Serve Over Chopped Romaine.
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