BBQ Chicken Stir-Fry

A few years ago a friend shared a BBQ chicken kabob recipe with me. I was pregnant at the time and it actually sounded yummy to me so I wanted it THAT NIGHT! But I had no skewers. So I turned it into sitr-fry instead. About a year later our family started making lots of changes in the way we ate, moving towards a whole foods diet. My palate changed and the original recipe became way too sweet for me. So I started changing things up each time we ate this meal, and here's our version today....the version we all love (even if my boys end up eating just the chicken, rice, and pineapples!).

Ingredients:

• 2 T olive oil
• 1 red onion, cut into bite sized pieces
• 3 bell peppers (a combination of different colors is my favorite), cut into bite sized pieces
• 1 cup cherry tomatoes
• 1/2 small, fresh pineapple, cut into bite sized pieces
• 1 cup diced cooked chicken
• 1 T + garlic salt (taste test to your liking)
• 1/4 BBQ sauce, mixed with 1/4 c water (if you like things really sweet, you can mix it with orange juice, but that's way too sweet for my palate)

Directions:

Heat olive oil in a large skillet to medium high heat. Add the onion and pepper (you want them sizzling when they hit the pan so make sure it's preheated well) and cook for 3-4 minutes until crisp tender. Add your tomatoes and pineapple, and cook for another 3-4 minutes (I like to wait until the cherry tomatoes are bursting). Add your cooked chicken and garlic salt. Taste test to see if you need more garlic salt. When everything is heated through add the BBQ sauce/water mixture and allow it to cook down for a couple more minutes. Serve over brown rice, quinoa, or even with pasta.