Crockpot Hawaiian Chicken

Updated: Jun 16



There are so many ways to make this easy or easier, while also packing in nutrition. If you have followed my recipes for awhile...you know that I like flexibility. You can use fresh pineapple or canned pineapple. You can use soy sauce, coconut aminos, in place of Tamari if that is what you have on hand. You can sub any sweet pepper in place of the red. I think you should try to use what you have. So here we are...this is gluten free, refined sugar free, and can totally be paleo if you serve up on cauliflower rice. Let me know if you make it!



Ingredients:

1 large red bell pepper

1 small sweet onion- finely diced

1/2 TBS minced garlic

1/2 cup Tamari

1/2 cup coconut sugar

1 cup of pineapple juice

2 pounds of chicken tenderloins cut into chick-fil-a size nuggets

10 slices of pineapple


Directions:

Chop bell pepper and onion. Cut chicken. Throw everything in the crockpot, and you can get real fancy by putting the pineapples as a layer on the top. Slow cook on high for 3 hours. When you get ready to eat, turn on the sauté setting and start reducing the liquid. While that is taking care of itself, start your rice or caulirice.


I like to make my rice, and then add half a bag of riced cauliflower to the pot. If the riced cauliflower is frozen, then add it with the rice from the beginning and cook it all together.


When the chicken has a nice little sticky glaze, then its done.



Serve up and enjoy!


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