We went to Hawaii on our honeymoon way back in 2012 and loved every minute of it. The sun, the beach, the flowers, the food. Anytime I can manifest that vacation in my “normal” life, I’m going to try. While this isn’t a perfect replica of sun and beach, it’s good enough for me, for now.
This “Hawaiian” chicken is Whole30 modified, but still works perfectly to bring back those memories. It pairs great with my mango salsa, which you can find here, or guacamole or coleslaw would work great too! I use my instant pot, to keep things easy, but you can easily use a slow cooker too (low on 6-8 hours and high on 4-5, just check for “shredability”).
- 3 boneless, skinless chicken breasts
- 1 small yellow onion, chopped
- 1 Tbsp arrowroot flour
- 1 can of chopped pineapple, plus juice (separated)
- 2 Tbsp lime juice
- 1/4 cup of Tessemae’s BBQ sauce (any compliant bbq would work)
- 1/4 cup of Tessemae’s Ketchup (again, any compliant ketchup is fine)
- 1/2 Tbsp garlic powder
- 2 Tbsp coconut aminos
- 2 sweet potatoes, sliced
- Place sliced sweet potatoes on baking sheet lined with parchment paper and drizzle with olive oil and salt.
- Cook on 425 for 35-45 min. The cooking time will depend on how thick you sliced your potatoes, and how soft you like them.
- Use the saute feature on your Instant Pot, and drizzle in some olive oil. Throw in your chopped onion and stir until transparent (3-5 min).
- Stir in arrowroot powder to coat the onion.
- After coated, stir in the juice from the pineapple, lime, bbq, ketchup, garlic powder and coconut aminos.
- Once combined, add in chicken, and cover with sauce.
- Put in 1/2 cup of the pineapple.
- Close lid and set to pressure cook for 1 hour and 30 min. You can manually release the pressure once it’s finished cooking.
- Shred your chicken and toss in the remaining pineapple (optional).
You can serve the chicken on top of your sweet potato “toast”. I definitely recommend trying the salsa, guacamole or coleslaw on top.