Lupin Free Paleo Pineapple-Jalapeño Pulled Chicken Taco Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 ½ cups fresh pineapple, cut into ½-inch chunks
- 2 jalapeños, seeded and finely chopped (leave seeds in for more heat)
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup chicken broth
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 1 avocado, sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp avocado oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on both sides.
- 2
Add the pineapple chunks, jalapeños, coconut aminos, apple cider vinegar, honey, cumin, smoked paprika, garlic powder, onion powder, and chicken broth to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 25–30 minutes, until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer.
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