Ingredients
- 1.5 pound boneless skinless chicken thighs
- 1/3 cup pineapple juice
- Juice of 1/2 lime
- 4 slices of cored pineapple, canned in 100% juice, or fresh
- 2 tablespoons coconut sugar, omit if sugar free/Whole30
- 1 tablespoon coconut aminos
- 1 tablespoon cumin
- 1 tablespoon minced garlic
- 1/2 tbsp chili powder
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 red pepper, thinly sliced
- 1 medium red onion, halved then thinly sliced
Instructions
- In a small bowl, combine pineapple juice, lime juice, coconut sugar, coconut aminos, cumin, paprika, garlic, chili powder, salt and pepper. Place chicken thighs in your slow cooker and pour mixture evenly over the chicken
- Lay the pineapple slices over the chicken thighs in a single layer. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours
- 30 minutes prior to eating, remove the pineapple slices and dice into chunks. Use two forks to shred chicken in the slow cooker. Add pineapple chunks, along with sliced peppers and onions into the slow cooker and stir into the shredded chicken
- Place cover back on and cook for the remaining 30 minutes or until the vegetables are tender.
Notes
- Grain free tortillas (Siete brand), cauliflower rice, or lettuce wraps, optional for serving
Nutrition Facts:
- Calories: 232
- Fat: 4.9 g
- Carbohydrates: 25.2 g
- Fiber: 1.3 g
- Protein: 23.4 g
