Crockpot Pineapple Chicken recipe is an easy weeknight meal that’s also perfect for meal prep. I recently started working with the husband of one of my former clients in my 1:1 nutrition practice and we determined he would need to be on the autoimmune paleo diet. It’s so fun that I get to work with families but it also helps me get an intimate understanding of what their lives are like from multiple perspectives.
This family is busy busy! They have two elementary school aged children and both parents have had health hurdles. They really need some meals that will support the whole family while also being really simple to prepare. That’s exactly who I had in mind while creating this recipe!
Crockpot Chicken Pineapple recipe thats autoimmune paleo friendly
What’s pineapple chicken?
Pineapple chicken is a mix of pineapple and chicken in a sweet, savory autoimmune paleo sauce. You’ll sometimes find it on the menu at Chinese food restaurants, or sweet and sour chicken, which is another Chinese food dish that will occasionally come with pineapple.
This particular spin on pineapple chicken includes shredded chicken instead of chicken chunks. You could also make it with chunks if you prefer it.
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What ingredients do I need for autoimmune paleo crockpot pineapple chicken?
- Pineapple (duh)
- Chicken (duh)
- Coconut aminos
- White vinegar
- Honey
- Bone broth or chicken broth
- Garlic
- Sea salt
Is this crockpot pineapple chicken recipe healthy?
Yes! As a nutritional therapist who helps people with autoimmune disease, my top priority is creating recipes that are going to be healthy for my clients. Here are a few of the substitutes I make to create a recipe that’s both nourishing, healthy, and autoimmune paleo friendly:
Soy Sauce: I sub soy sauce, a common food sensitivity, for coconut aminos. Coconut aminos have a similar texture, color, and taste to soy sauce, but they are a bit more on the sweet side.
Canned pineapple: Instead of using canned pineapple, we use fresh in this recipe. Fresh pineapple has more nutritional value and, unlike canned pineapple, doesn’t soak in syrup. Even if you do find pineapple chunks packed in pineapple juice (ideal for those taking short cuts!), canned foods pose a potential health risk. Aluminum from cans may leach into the foods inside them, especially if those foods are particularly acidic or fatty. That doesn’t mean don’t eat canned foods EVER, but be conscious of how often you’re eating out of them and try to eat fresh or frozen food when possible.
Sugar: Sugar is used in a lot of sweeter sauces but we use honey and pineapple to sweeten this particular dish. While processed sugar isn’t bad (I try to avoid saying foods are bad or good, they’re just food!), unrefined sugar (like honey or fruits) are more nutrient dense and easier for your body to process and digest.
How to make chicken pineapple fried rice?
If you want to turn this into a fried rice, just sautee up some cauliflower rice in a cast iron skillet with some onions, then add in your pineapple chicken when it’s done. So delicious!
Crockpot Chicken Pineapple recipe thats autoimmune paleo friendly
What should I pair it with?
This crockpot pineapple chicken would taste AMAZING with my Asian Chopped Salad recipe. It will also taste great with grilled asparagus, cauliflower rice, roasted vegetables, or topped on some greens.
You may also like it with some vegetarian chow mien!
Crockpot Chicken Pineapple Recipe
This flavorful recipe is simple, easy to make, and totally AIP friendly.
- 2 lbs chicken thighs (chopped into bite size chunks)
- 3/4 cup coconut amions
- 1/4 cup white vinegar
- 4 tbsp garlic cloves (minced)
- 2 cups fresh pineapple (cut into chunks)
- 2 tbsp honey
- 1 tbsp olive oil
- 1/4 cup shallots (green leaves sliced for garnish)
Whisk the coconut aminos, vinegar, honey, garlic in a small bowl and set it aside
Season the chicken on both sides with salt (optional)
Drizzle olive oil on the bottom of your crock pot then add the chicken, the sauce, and pineapple chunks on top
cover and cook on low in the crock pot for 4 hours
Remove the chicken from the crock pot, shred it with two forks, then mix it back in with the pineapple liquid.
Serve over cauliflower rice or in a scooped out pineapple
Note: if you’d like your sauce a bit thicker, transfer it to a sauce pan and bring it to medium-high heat. Add 1 TBSP of arrowroot starch and whisk quickly. Allow liquid to boil for approximately 30-60 seconds, then remove from heat and add back to the crock pot with the pineapple.
I made this in my instant pot and it’s delicious, easy, and will definitely make it again. But it made a ton and I need ideas of other ways to eat it so we can consume it all before it goes bad (or can we freeze the leftovers?). So far we’ve eaten it on cauliflower rice and on a salad. Open to other suggestions (within AIP). Thank you!!! <3
You can totally freeze it!! If you decide not to, lettuce wraps are good, or you could toss it in a stir fry with broccoli.. I haven’t tried this but maybe make like a sweet and sour soup with broth and more coconut aminos?
Your place is valueble for me. Thanks!…
I made this without garlic and subbed white wine vinegar for white, and it turned out delicious. The only critique I have is that it produced a lot of liquid, which made it more like a soup, and it was difficult to remove the cooked chicken to shred it, since the chunks were mixed in with the pineapple chunks. Next time I’ll leave the chicken in bigger pieces so it’s easier.
Hey Lydia! i’m glad you liked the flavor of the recipe and really appreciate your feedback about the liquid and the struggle with shredding!
Hi! Do you happen to have the nutritonal values/macros on this recipe? I’m looking forward to making it! Thank you.
Unfortunately I do not!