Paleo Pineapple-Jalapeño Chicken Enchilada Stuffed Sweet Potatoes

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Paleo Pineapple-Jalapeño Chicken Enchilada Stuffed Sweet Potatoes

Sweet, smoky, and just a little spicy, this dish delivers everything you love about enchiladas without a tortilla in sight — the roasted sweet potato does all the heavy lifting as a naturally hearty, grain-free vessel. The filling is genuinely exciting: seared and shredded chicken thighs get tossed with caramelized pineapple and jalapeño, then coated in a from-scratch enchilada sauce built from fire-roasted tomatoes, smoked paprika, cumin, and coconut aminos instead of the usual soy-based shortcuts. That sauce alone is worth making on repeat. Skipping grains and dairy is often the trickiest part of reworking comfort food classics, but here every component is naturally compliant — no swaps required, no ingredient gymnastics. Avocado oil handles the searing and roasting throughout, keeping everything clean and cohesive. Finished with sliced avocado, fresh cilantro, and a squeeze of lime, each loaded potato looks like something you'd order at a restaurant and feel genuinely good about eating. This one serves four and is the kind of weeknight dinner that earns a permanent spot in the rotation.

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Ingredients

4 servings

For the sweet potatoes

4 medium sweet potatoes (about 8 oz each)
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1 tbsp avocado oil
¼ tsp salt

For the enchilada sauce

1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
2 tbsp coconut aminos
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
¼ cup chicken broth

For the chicken

1 ½ lbs boneless, skinless chicken thighs
1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper

For the filling

1 cup fresh pineapple, cut into ½-inch chunks
2 jalapeños, seeded and finely diced
1 tbsp avocado oil

For serving

1 avocado, sliced
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with 1 tbsp avocado oil and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–55 minutes, until a fork slides through the center with no resistance and the skins are slightly wrinkled.
2
While the sweet potatoes roast, make the enchilada sauce. Combine the fire-roasted tomatoes, coconut aminos, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and chicken broth in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 8–10 minutes, until the sauce has thickened slightly and the flavors have melded. Remove from heat and blend smooth with an immersion blender (or transfer carefully to a blender), then set aside.

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