Sweet and Tangy Chicken
1 pckg. organic chicken thighs.
1 13.55oz can coconut milk
1 20oz.. can Pineapple Chunks
1 bottle bbq sauce (your choice)
2 tbsp. garlic powder
1 tbsp. white pepper
2 splashes coconut aminos
2 tbsp. Worcestershire sauce
1/4 cup shredded coconut
Wash chicken thoroughly
Salt and pepper both sides of chicken
Add chicken to hot pan.
Add coconut milk and pineapple to pan. Mix it all together with chicken.
Bring to a boil.
Add garlic, white pepper, coconut aminos, Worcestershire sauce.
Continue to boil.
Add BBQ sauce and shredded coconut.
Bring all ingredients to boil.
Flip chicken over every few minutes.
Bring temperature down to medium. Cover and let simmer until chicken is cooked through.
Uncover and reduce temperature to a low simmer for 10 minutes. Sauce will thicken.
Recommended: Serve over cauliflower rice.
The perfect blend of sweet, salty and tangy. This is a quick fix and tastes delicious.
Sweet and Sour Chicken
Tuesday, February 11, 2014 - 8:02am