Keto Hawaiian Barbecue Chicken
Elevate your weeknight dinners with this irresistible Keto Hawaiian Barbecue Chicken—a low-carb twist on the tropical classic. Tender boneless skinless chicken thighs are marinated in a bold and tangy blend of pineapple extract, coconut aminos, sugar-free ketchup, and a hint of stevia, delivering all the sweet and savory flavors you love without the carbs. Enhanced with garlic, ginger, and red pepper flakes for a subtle kick, this dish is pan-seared to golden perfection and topped with fresh green onions and cilantro for extra zest. Serve it hot with refreshing lime wedges to complete the flavor-packed experience. Perfect for keto enthusiasts and BBQ lovers alike, this easy recipe is ready in just 40 minutes and guaranteed to be a crowd-pleaser.
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Recipe Information
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
Instructions
Start by trimming any excess fat off the chicken thighs.
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.
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.
Preheat a large skillet over medium-high heat and add the coconut oil.
Remove the chicken from the marinade and pat it dry with paper towels, discarding any leftover marinade.
Brown the chicken thighs in the skillet for about 5 minutes on each side, or until the chicken has a nice golden crust.
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.
While the chicken is cooking, slice the green onions and chop the coriander leaves.
Once the chicken is cooked, transfer it to a serving platter and sprinkle with green onions and coriander leaves.
Serve immediately with lime wedges on the side for squeezing over the chicken.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 556 mg | 12% | |
*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.
