Teriyaki chicken is filled with the best flavor.  Traditional teriyaki sauce isn’t gluten free because it’s soy sauce based, which can make it tough to enjoy teriyaki flavors.  I found this Whole30 approved coconut aminos (gluten free substitute for soy sauce) and it’s teriyaki flavored!  That easily solved that problem.  I paired this teriyaki chicken with pineapple and onion for a fresh and flavorful combo.  It’s light, fresh, and so easy to throw together.  Enjoy!

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Course: Lunch, Dinner
Servings: 4 servings



2 large chicken breasts
1/2 cup Whole30 Teriyaki coconut aminos
2 TBL olive oil
Pinch sea salt
Pinch pepper
1 cup diced pineapple
1/4 cup red onion, chopped
1 lime
Cilantro to garnish
3 cups cooked cauliflower rice


Cut each chicken breast in half.  In a large skillet over medium heat, add chicken breast and olive oil.  Sprinkle with sea salt and pepper.
Cook for 4-5 minutes each side, flipping once.  About 2 minutes before serving, brush coconut aminos on chicken.
Meanwhile, combine diced pineapple with red onion and a squeeze of lime juice.
To assemble, serve chicken over cauliflower rice (or lettuce).  Serve pineapple and red onion with chicken.
Garnish with cilantro and avocado if desired.