Hawaiian Chicken


There are  many recipies and ideas for "hawaiian" style chicken, this one is very simple and has a delicate balance of sweet and tangy, giving it a significant island flavor.  I've taken a combination of different recipe ideas, made a little paleo modification, and it is now another easy and tasty meal for you to include in your menu planning.  


8 boneless, skinless chicken thighs
2 cups pineapple chunks (fresh is best!)
1 sweet onion cut into 1" chunks
1 red bell pepper cut into 1" chunks
3 Tbl honey
2 Tbl coconut aminos (soy sauce alternative)
1/4 cup coconut sugar (brown sugar alternative)
1 Tbl fresh grated ginger
2 cloves garlic, minced

Preheat oven to 375 degrees.  Cut up the pineapple, onion, and red pepper and set aside.  In a small bowl whisk together honey, coconut aminos, coconut sugar, ginger, and garlic.  Salt and pepper both sides of chicken thighs, and trim off extra fat if you prefer.  Now you are ready to cook!

Place about 2 tablespoons of oil (avocado, olive, or coconut) in the bottom of a heavy pan, then heat to medium high.  Add the chicken thighs and brown for a couple of minutes on each side.  Remove chicken thighs from heat and place in a baking dish.  Add the pineapple, onion, and red pepper to the same pan and stir fry for two minutes, then add the honey mixture to pan and stir together to combine and warm through. Spoon the mixture over the chicken thighs and place in the oven uncovered. 

Cook for 30 to 45 minutes, depending on the size of the thighs.  Oh so good!!

I served this for a Hawaiian themed meal, accompanied by coconut rice and a green salad.  Coconut rice is so good, but rice is something I try to minimize the use of and have now been dreaming of a coconut quinoa experiment, with a little cilantro and green onion . . . . you will be the first to know if it is successful!

I am on the island while writing this post, so enjoy the Hawaiian Chicken and Aloha!