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Mexican Pineapple Stir Fry
Scott Hagnas | May 2 2012



Mexican Pineapple Stir Fry - Entrees -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
Time: 22 minutes

• 1 1/2 lb chicken thighs or breast, cut into bite-sized pieces
• 1/2 cup chopped leeks (or onion)
• 1/2 cup chopped bacon
• 1 each green, red, and orange bell peppers - stemmed, seeded, and sliced
• 1 1/2 cup chopped pineapple
• 1/2 cup chopped cilantro
• 1 Tbsp oregano
• 1 tsp cumin

Brown the bacon in a large skillet over medium heat. While it's cooking, add the leeks or onion. Sauté until the bacon has browned some and the leeks are soft.

Add the chopped chicken and brown on all sides. Then, add the remaining ingredients and cook for around 10 minutes longer.

Nutritional info: 3 servings at 21g carb, 55g prot, 20g fat.
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2 Comments
Omvir 1 | 2014-01-24
It was good and I even tried Chef Neilio's suggestion with the vigeanr for my leftover kale. As far as the use of kale in the soup being a Southern thing, might I point out that the recipe was provided by a New Yorker. Her blog is called Not Eating Out in New York. I don't think I had ever had kale until I decided to try out this recipe. No matter, just look at it this way, the kale gives you some extra nutrients and gives you a little extra fiber
Susie 2 | 2014-03-05
An auto insurance QuotesChimp addresses three separate aspects of this liability; bodily injury, property damage, and the cost of defending a lawsuit.
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