Kale Chicken Saute with Red Cabbage, Shredded Ginger and Pineapple

I made a delicious chicken recipe in January, froze a piece, pulled it out to use tonight. Remembered the cabbage, and then there was this piece of ginger root that needed to be used. That's how this came together.

Saute
2 tsp olive oil
1/3 C onion, chopped up
1/3 C red cabbage, chopped up

After a bit, add and continue saute
8 grape tomatoes, quartered
1/2 C pineapple, chopped up
3 oz chicken breast, already cooked
2 tsp ginger, shredded
1 oz water
2 tsp balsamic vinegar

Add, wilt to your desire
1 C kale, ripped to bite size pieces
2 oz orange juice

Serve with a dash of dukkah on top.


Rated a 4.65 on the Kale Scale.