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Paleo Huli Huli Chicken
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Paleo Huli Huli Chicken

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes

Ingredients

  • 2 cups of fresh pineapple chunks or 1 14-ounce can of pineapple chunks, juice reserved
  • 1/2 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

  • Combine all ingredients, except the chicken and ghee, in the food processor. Blend until smooth and creamy.
  • 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.
  • Remove the chicken from the marinade and set the marinade aside.
  • Preheat the oven to 425 degrees F.
  • Heat ghee in a large oven-safe skillet over medium high heat.
  • Add the chicken, skin side down, letting it brown for 5 minutes. Flip and cook for 3 minutes.
  • Place the skillet in the oven for 30 minutes, or until the thickest part of the chicken reaches 165 degrees F.
  • While the chicken is cooking, pour the marinade in a saucepan and let it boil on the stovetop over medium-high heat.
  • Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
  • Once the marinade is thickened, serve it alongside the finished chicken, or pour it over the chicken.
  • Garnish with chopped green onions before serving.