I don’t have too much additional things to say about today’s recipe, so here are a few notes…For those looking to avoid coconut try using gluten-free tamari sauce. Thrive’s mushroom bone broth gives the dish a nice added savory touch but is not completely necessary. Any broth or stock will do! You can also make this recipe using a pre-cooked rotisserie chicken. Simply cut the cooking time in half and you’ve got an easy meal on your hands. I used fresh pineapple because that is what I had on hand (thank you Kroger clearance rack), however, a 16 oz can of crushed pineapple will do just fine. While I have a recommended amount of seasoning listed, feel free to bump up the ginger for a little fire-y, nightshade-free kick. That being said, while I only had half of a chicken on hand, spatchcocking and utilizing a whole one will totally work. If you do this, just don’t forget to double all of the other ingredients. That being said, if you don’t have any part of a whole chicken on hand, simply substitute 2-3 lbs of your favorite cut of chicken. I recommend skin-on, boneless thighs if you can get some. Enjoy!
Shredded Haiwian Chicken
- 1/2 whole chicken
- 16 oz diced pineapple
- 1 cup Thrive mushroom bone broth
- 1/2 cup coconut aminos
- 1/2 diced yellow onion
- 1 orange, juiced
- 1 tsp ground ginger
- 1 tbsp garlic powder
- 1/2 tsp sea salt
- Cilantro (for serving)
- Season chicken liberally with garlic powder, ground ginger, and sea salt.
- Place ginger in a baking pan with diced pineapple, onion, juice of 1 orange, bone broth, and coconut aminos.
- Place in a 250 dg preheated oven and cook for for 6-8 hours until easily pulling apart with a fork.
- Remove the baking pan from the oven and shred chicken with remaining pan juices.
- Serve in lettuce cups and garnish with cilantro
John 10:28 “I give them eternal life, and they shall never perish; no one will snatch them out of my hand. “