Hawaiian Chicken Bowls
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.
Ingredients
- ⅓ cup chicken broth
- ¼ cup pineapple juice
- ¼ 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
- ¼ tsp black pepper omit for AIP
- 1.5 lb chicken breast cubed
- 1 cup pineapple chunks
- 1 red onion chopped
- ½ cup broccoli florets
- ½ cup shredded carrots
- 2 tbsp green onion to serve
- Cauliflower rice to serve optional
Instructions
- Add the broth, pineapple juice, coconut aminos, lime juice, ketchup, arrowroot starch and seasonings to a bowl and whisk together until fully combined.
- Add the chicken to the bottom on the slow cooker, placing the pineapple red onion, broccoli and carrot on top.
- Pour the sauce over the mixture and lightly stir to coat.
- 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.
- Serve topped with green onion and with cauliflower rice on the side if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 26.7g | Protein: 31.7g | Fat: 3.8g | Fiber: 1.5g