This is a pre-AIP recipe that I recently resurrected from my old food blog. Thankfully, it didn’t need much tweaking to make it elimination stage compliant.
Best of all, everyone loved it.
While our dinner was cooking, visions of Canadian bacon and pineapple pizza played in my head. This sauce is the perfect blend of tangy and sweet!
The compliant subs:
A small cup of chicory root works great for brewed coffee and my Tamarind Nomato sauce steps in for the standard tomato sauce.
Slow Cooker? Sure thing!
I’ve included instructions for both the slow cooker and baking in the oven. Because… options are always appreciated!
- In a 13x9 3-quart baking dish, mix together pineapple, sauce, garlic, ginger, chicory brew, and sea salt. Arrange chicken pieces and gently toss to coat.
- Cover and let marinate in the fridge for at least two hours, overnight preferred, flipping the chicken pieces often.
- Place everything in the crock of your slow cooker and set it to cook on low for 6-8 hours.
- Preheat oven to 350° F.
- Bake the chicken in the pineapple "coffee" sauce 1½ hours and let it sit under the broiler for 3 minutes to give the chicken some added color.
- Serve immediately.