Melt the coconut oil in a large skillet with a tight-fitting lid over medium heat.
Add next 5 ingredients (onion through chicken); cook for 10 minutes or until chicken has browned and vegetables are slightly tender.
Stir in remaining ingredients (pineapple through salt and pepper).
Reduce skillet heat to low; cover and simmer for 10 minutes or until chicken is cooked through and pineapple is tender.
Serve warm.
Notes
SERVING SUGGESTION: Serve over Cauli-Rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork.) Add steamed baby carrots and snow peas on the side.NUTRITION: 495 Calories; 34g Fat; 27g Protein; 28g Carbohydrate; 5g Dietary Fiber; 95mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fruit; 6 Fat.