Tag Archives: pineapple

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks

Guys… Mondays are SO much better when you get a good rest over the weekend (dur). If you are one my newsletter subscribers, you probably received my email last Friday about how I’m going to make an extra effort to practice true self care over the weekend, because that’s something I struggle with a lot. Having your own business and making your own hours, it can be difficult to actually have a weekend, but I took all day yesterday to sleep, watch Netflix, not be near my computer, and go on a nice long walk with my dogs. It was amazing.

So today, I’m all energized and refreshed to share a brand new recipe with you guys. And I promise, you are going to want to make these Pineapple Sriracha Drumsticks!

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks

My family has been using sriracha sauce since I was young, so I’ve always been a fan. The combination of the spicy and sweet is so perfect, and my mom whipped up Asian meals often so it pretty much went well with all her cooking. These days, I don’t eat sriracha sauce often because the ingredients usually contain sugar and xanthan gum, but I do enjoy it on occasion because it’s so darn deliciously addicting. I especially love it with chicken or pork!

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks

These Pineapple Sriracha Drumsticks came out even better than I expected. The chicken is so juicy, and the sauce is so flavorful and sticky that I regretted not making more. If you don’t think 2 tablespoons of sriracha sauce is spicy enough, you can add more but I think it’ll be fine as written because you’ll end up cooking down the sauce. I can handle spicy really well, and the sauce turned out perfect for my taste.

Are you a fan of spicy food? Then I really hope you make this because I think you’ll love it!

Pineapple Sriracha Drumsticks

Pineapple Sriracha Drumsticks
 
Prep time
Cook time
Total time
 
Ingredients
  • 5-6 chicken drumsticks
  • ½ cup pineapple juice
  • 2 tbsp sriracha sauce
  • 2 tbsp gluten free tamari or coconut aminos
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves, minced
  • 1 inch ginger, grated
  • Optional: Chopped green onions and sesame seeds, for garnish
Instructions
  1. Place the drumsticks in a large bowl in a single layer
  2. Whisk together pineapple juice, sriracha, tamari sauce, apple cider vinegar, garlic, and ginger.
  3. Pour the sauce over the chicken and make sure the chicken is well coated.
  4. Place in the refrigerator and marinate for 1-4 hours, flipping the chicken half way through.
  5. Preheat the oven to 400 degrees F.
  6. Line a baking sheet with parchment paper and place the drumsticks on the baking sheet, making sure they aren't touching.
  7. Bake the chicken for 40 minutes, flipping halfway through.
  8. While the chicken is cooking, pour the marinade in a small saucepan and heat on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes
  9. When the chicken is finished cooking, brush with the reduced sauce.
  10. Sprinkle with chopped green onions and sesame seeds, if using, and serve.

Paleo, Gluten Free Pineapple Sriracha Drumsticks - so deliciously spicy!

Paleo Huli Huli Chicken

Paleo Huli Huli Chicken

Aloha from Hawaii! Hope you had a great Thanksgiving weekend filled with delicious food and gratitude. We are still here in Oahu soaking up the sun and the beach, and I’m so happy to be in this warm weather. What a breathtaking island this is! I highly recommend you visit Hawaii if you never have. There’s something for everyone if you love warm weather and the beach.

I’m so inspired by my trip here that I want to bring a bit of Hawaii into your homes with this Huli Huli chicken recipe! Huli Huli means “turn turn” in Hawaiian, and it’s a marinated chicken dish that’s baked or grilled. The marinade is sweet and soy sauce-based, and usually contains a good amount of sugar. It’s absolutely delicious, but I decided to make it paleo and gluten-free (and Whole30 friendly!) sweetened with just pineapples, so you can enjoy it in the comfort of my own home!

Paleo Huli Huli Chicken

Paleo Huli Huli Chicken

Paleo Huli Huli Chicken

Paleo Huli Huli Chicken

I think it’s safe to say that this is my new favorite chicken dish. The combination of sweet and salty of the seriously addicting sauce is just wonderful. I actually made a double batch so I can use it as a condiment for other dishes and I highly recommend you do the same.

If you are looking for a tropical island flavor in your kitchen, I hope you try out this delicious dish! It’s an addicting and delicious combo of flavors, you won’t be able to stop eating it. Enjoy!

Paleo Huli Huli Chicken

Paleo Huli Huli Chicken

Paleo Huli Huli ChickenPaleo Huli Huli Chicken

 

Paleo Huli Huli Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of fresh pineapple chunks or 1 14-ounce can of pineapple chunks, juice reserved
  • ½ cup coconut aminos or gluten free tamari sauce
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 3 cloves garlic (omit for low FODMAP)
  • 1 inch ginger
  • 3 green onions, roughly chopped + more, for garnish
  • 1 whole chicken, cut into 8 pieces
  • 1 tbsp ghee or another cooking oil
Instructions
  1. Combine all ingredients, except the chicken and ghee, in the food processor. Blend until smooth and creamy.
  2. Pat dry the chicken and place in a large resealable plastic bag. Pour the marinade in and seal. Massage the chicken to make sure it's coated and marinate in the refrigerator for 4 hours or overnight.
  3. Remove the chicken from the marinade and set the marinade aside.
  4. Preheat the oven to 425 degrees F.
  5. Heat ghee in a large oven-safe skillet over medium high heat.
  6. Add the chicken, skin side down, letting it brown for 5 minutes. Flip and cook for 3 minutes.
  7. Place the skillet in the oven for 30 minutes, or until the thickest part of the chicken reaches 165 degrees F.
  8. While the chicken is cooking, pour the marinade in a saucepan and let it boil on the stovetop over medium-high heat.
  9. Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
  10. Once the marinade is thickened, serve it alongside the finished chicken, or pour it over the chicken.
  11. Garnish with chopped green onions before serving.

Huli Huli Chicken - Paleo Gluten Free Whole30