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Categories:
chicken coconut milk pineapple bbq sauce your choice garlic white pepper coconut aminos Worcestershire sauce shredded coconut
Viewed: 15 - Published at: 8 years agoIngredients
- chicken thighs 1 pckg. organic
- 13 9/16 ounces coconut milk
- 20 ounces pineapple chunks
- 1 bottle bbq sauce your choice
- 2 tablespoons garlic powder
- 1 tablespoon white pepper
- 2 coconut aminos splashes
- 2 tablespoons worcestershire sauce
- 1/4 cup shredded coconut
Method
- 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.
