Hawaiian Chicken Bowls

  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 5 servings 1x


These Hawaiian chicken bowls are an easy and delicious slow cooker meal! This recipe is gluten-free, paleo, and can be made whole30 and AIP.



  • 1/3 cup chicken broth
  • 1/4 cup pineapple juice
  • 1/4 cup coconut aminos
  • 2 tbsp compliant ketchup (optional, I used this)
  • Juice of half a lime
  • 2 tsp coconut sugar (omit for whole30)
  • 2 tsp arrowroot starch
  • 2 cloves garlic, minced
  • 2 tsp ground ginger
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1.5 lb chicken breast, cubed
  • 1 cup pineapple chunks
  • 1 red onion, chopped
  • 1/2 cup broccoli florets
  • 1/2 cup shredded carrots
  • 2 tbsp green onion, to serve
  • Cauliflower rice to serve (optional)


  1. Add the broth, pineapple juice, coconut aminos, lime juice, ketchup, arrowroot starch and seasonings to a bowl and whisk together until fully combined.
  2. Add the chicken to the bottom on the slow cooker, placing the pineapple red onion, broccoli and carrot on top.
  3. Pour the sauce over the mixture and lightly stir to coat.
  4. Place the lid on the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. The chicken should read an internal temperature of 165F.
  5. Serve topped with green onion and with cauliflower rice on the side if desired.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Slow Cooker


  • Serving Size: 1 serving
  • Calories: 271
  • Fat: 3.8g
  • Carbohydrates: 26.7g
  • Fiber: 1.5g
  • Protein: 31.7g