Crockpot Chicken Pineapple Recipe
This flavorful recipe is simple, easy to make, and totally AIP friendly.
Equipment
- dutch oven
Ingredients
- 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
Instructions
- 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
Notes
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.