Keto Hawaiian Barbecue Chicken

Savor the tropical flavors of Keto Hawaiian Barbecue Chicken, a low-carb twist on a classic favorite that's bursting with sweet, tangy, and savory goodness. Tender boneless chicken thighs are marinated in a flavorful blend of pineapple extract, sugar-free ketchup, coconut aminos, and a kick of red pepper flakes, then seared to perfection in coconut oil for a caramelized crust. Finished with fresh green onions, cilantro, and a squeeze of lime, this dish offers a taste of Hawaii while staying completely keto-friendly. Ready in just 40 minutes, it's perfect for busy weeknights or a crowd-pleasing dinner that feels like an island getaway.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 teaspoon pineapple extract
• 0.25 cup coconut aminos
• 0.5 cup sugar-free ketchup
• 2 tablespoons apple cider vinegar
• 0.5 teaspoon liquid stevia
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 0.5 teaspoon red pepper flakes
• 2 tablespoons coconut oil
• 2 stalks green onions
• 0.25 cup fresh coriander (cilantro) leaves
• 4 lime wedges

Directions

Step 1

Start by trimming any excess fat off the chicken thighs.

Step 2

In a bowl, mix together the pineapple extract, coconut aminos, sugar-free ketchup, apple cider vinegar, liquid stevia, minced garlic, ground ginger, and red pepper flakes to create the marinade.

Step 3

Place the chicken thighs in a resealable plastic bag or shallow dish and pour in the marinade, making sure to coat each piece thoroughly. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, preferably overnight for more flavor.

Step 4

Preheat a large skillet over medium-high heat and add the coconut oil.

Step 5

Remove the chicken from the marinade and pat it dry with paper towels, discarding any leftover marinade.

Step 6

Brown the chicken thighs in the skillet for about 5 minutes on each side, or until the chicken has a nice golden crust.

Step 7

Reduce the heat to medium, cover the skillet, and continue cooking the chicken for another 10-15 minutes or until the internal temperature reaches 165°F (75°C) and juices run clear.

Step 8

While the chicken is cooking, slice the green onions and chop the coriander leaves.

Step 9

Once the chicken is cooked, transfer it to a serving platter and sprinkle with green onions and coriander leaves.

Step 10

Serve immediately with lime wedges on the side for squeezing over the chicken.

Nutrition Facts

Serving size	(1002.5g)

Amount per serving	% Daily Value*
Calories	1186.5

Total Fat 70.7g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 577.1mg	0%
Sodium 3006.5mg	0%
Total Carbohydrate 29.7g	0%
Dietary Fiber 2.3g	0%
Total Sugars 13.8g
Protein 104.4g	0%

Vitamin D 0IU	0%
Calcium 107.5mg	0%
Iron 5.7mg	0%
Potassium 1774.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 35.6%

Carbs: 10.1%