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Whoever invented coconut aminos – THANK YOU! Where would we be without this bottled magic? It has opened the door for a whole group of foods which would otherwise be based on soy sauce! And now, it is more readily available in grocery stores. (For the uninitiated, coconut aminos look, taste, and act like soy sauce. You can find bottles next to the soy sauce in your grocery store.)
This recipe represents one way of using coconut aminos – for a teriyaki flavor. And why meatballs? I don’t know. I got the idea, and I just went with it. I’m glad I did because this recipe is versatile! There are three basic ways you can serve it:
- Over cauliflower rice.
- Over white rice if successfully re-introduced.
- By itself with some added veggies.
For those allergic to pineapple, leave the pineapple out, and sub chicken broth for the pineapple juice. It won’t taste exactly the same, but you’ll get the basic flavor. If using pineapple, read labels carefully.
A word of caution: like similar recipes that contain soy sauce, this one can be a bit salty for some. Use your best judgment.
Thank you, coconut aminos inventor, wherever you are! AIP teriyaki wouldn’t be possible without you!
- 1 pound ground chicken
- 1 tablespoon finely shopped green onion
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon coconut oil
- 2 tablespoon chopped fresh ginger
- ½ cup grated carrot
- 5 oz. sliced shiitake mushrooms
- 1 cup chopped fresh spinach
- 1 cup AIP-friendly canned chopped pineapple (I use Native Forest Organic)
- ¾ cup coconut aminos (Big Tree preferred)
- ¾ cup pineapple juice, reserved from can
- 1 tablespoon arrowroot starch/flour
- 1 tablespoon water
- Preheat oven to 350 degrees F. In a large mixing bowl, combine chicken, green onion, ground ginger, garlic powder and salt. (I use a fork because the mixture can be sticky.)
- Using a one-tablespoon cookie scoop, drop meat mixture onto a parchment- or silicone-lined roasting pan. You should end up with at least two dozen meatballs. Bake for 30 minutes. Meanwhile...
- In a chef's pan or wok over medium high heat, melt coconut oil. Add ginger and carrots. Saute for 1 minute. Add mushrooms, and saute for about 30 seconds. Add spinach and pineapple.
- Saute for another 30 seconds. Stir in coconut aminos and pineapple juice.
- Place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Turn heat up on the veggie mixture. When it bubbles, stir in the slurry. When mixture has thickened, reduce heat to low.
- When meatballs are done, carefully (!) toss meatballs in the stir-fry. Serve over your favorite riced vegetable, over white rice (if successfully re-introduced), or by itself. Throw some more veggies in if you like. Enjoy!