Paleo Hawaiian Barbecue Chicken
Transport your taste buds to a tropical paradise with Paleo Hawaiian Barbecue Chicken, a flavorful and healthy dish that’s perfect for summer grilling or cozy oven baking. This crowd-pleasing recipe features tender, juicy boneless chicken thighs, marinated in a tangy, island-inspired blend of unsweetened pineapple juice, coconut aminos, fresh ginger, garlic, honey, and lime juice. The result is a naturally sweet and savory barbecue sauce that pairs beautifully with the brightness of fresh diced pineapple. Whether grilled to perfection for smoky charred notes or baked for a juicy finish, this gluten-free and dairy-free entrée is ideal for those following paleo diets. Serve it hot with the thickened marinade turned sauce for an irresistible weeknight dinner or your next backyard barbecue that’s sure to impress.
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Recipe Information
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
Instructions
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.
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.
Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C) if you prefer to bake.
Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later use.
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.
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.
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.
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.
Arrange the chicken on a serving platter and sprinkle the diced fresh pineapple on top as a garnish.
Serve the Paleo Hawaiian Barbecue Chicken hot, with the thickened sauce on the side.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 95.1 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2011 mg | 43% | |
*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.
