Paleo Hawaiian Barbecue Chicken

Transport yourself to a tropical paradise with this Paleo Hawaiian Barbecue Chicken, a wholesome and flavorful twist on a classic favorite. This recipe features tender, juicy boneless chicken thighs infused with a luscious marinade of coconut aminos, unsweetened pineapple juice, honey, fresh ginger, garlic, and a splash of lime. Perfectly grilled or baked to caramelized perfection, each bite boasts a balance of smoky, tangy, and subtly sweet flavors that are entirely gluten-free, soy-free, and paleo-friendly. Garnished with fresh, diced pineapple and served with a thickened barbecue sauce made from the reserved marinade, this dish is as vibrant as it is delicious. Ideal for summer cookouts or cozy weeknight dinners, it pairs beautifully with cauliflower rice or a crisp side salad for a complete paleo meal.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 0.5 cup coconut aminos
• 0.5 cup pineapple juice (unsweetened)
• 2 tablespoons honey
• 1 cup fresh pineapple, diced
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a medium bowl, whisk together coconut aminos, pineapple juice, honey, grated ginger, minced garlic, lime juice, sea salt, and black pepper to create the marinade.

Step 2

Place the chicken thighs in a large zip-top bag or a shallow dish and pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.

Step 3

Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C) if you prefer to bake.

Step 4

Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later use.

Step 5

If grilling, lightly brush the grill grates with olive oil to prevent sticking, and place the chicken on the grill. Cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is thoroughly cooked.

Step 6

While the chicken is cooking, pour the reserved marinade into a small saucepan, bring to a boil, and then reduce to a simmer for 5-7 minutes, or until slightly thickened to create a sauce.

Step 7

If baking, place the chicken in a baking dish and pour the reserved marinade over the chicken. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.

Step 8

Once the chicken is cooked, remove from heat and let it rest for a few minutes. Tent with aluminum foil to keep warm, if necessary.

Step 9

Arrange the chicken on a serving platter and sprinkle the diced fresh pineapple on top as a garnish.

Step 10

Serve the Paleo Hawaiian Barbecue Chicken hot, with the thickened sauce on the side.

Nutrition Facts

Serving size	(1228.7g)

Amount per serving	% Daily Value*
Calories	1972.8

Total Fat 94.7g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750mg	0%
Sodium 4994.5mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 4.6g	0%
Total Sugars 95.1g
Protein 159.0g	0%

Vitamin D 42IU	0%
Calcium 158.0mg	0%
Iron 7.4mg	0%
Potassium 2010.9mg	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: 43.7%

Protein: 32.6%

Carbs: 23.7%