1 hour before: Mix together the ingredients for the marinade. Rub the chicken in the marinade and set aside in fridge.
Meanwhile, mix all the ingredients together for your sauce and set aside.
Heat a non-stick skillet over high heat. Spray a little oil. Once sizzling hot, lay your marinated chicken breast. Sear for 5-7 minutes on each side till brown and just cooked through. Pour over the remaining marinade to baste the chicken.
The time - will depend on the thickness of your chicken so adjust time accordingly. Add a little water if your chicken is sticking to the pan. Be careful not to over-cook. An easy way to check is by cutting through the thickest part of the chicken (there should be no pink).
Take your chicken out and let it rest for 5 minutes, before slicing.
In the same pan, turn the heat down to medium. Add your pineapples. Let it sear on each side for 2 minutes until it has soaked up all the chicken flavors and is slightly charred. (The residue sauce will also give it a nice brown color as well).
Put the shirataki noodles into a strainer. Rinse with cold water and drain well.
Serve with chicken, other vegetables, sauce and shirataki noodles.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/?p=22460