Chicken Thighs with Pineapple Teriyaki Sauce

Chicken Thighs with Pineapple Teriyaki Sauce

Whole 30 compliant, commercially prepared sauces are sometimes difficult to find. I like a fair amount of sauces for my food so I often just make my own. I came up with some delicious teriyaki sauce to go on some chicken thighs. I love this chicken teriyaki served with Thai Pineapple Fried Cauliflower Rice.

Begin by preparing the the sauce:

Pineapple Teriyaki Sauce
8 ounces 100% pineapple juice
1 teaspoon freshly grated ginger
1/2 cup coconut aminos
1 clove garlic- crushed
1/2 sweet onion diced
4 dates soaked
2 Tablespoons red boat fish sauce
1/2 teaspoon ghee

1. Melt the ghee in a small pan over medium-high heat. Cook the sweet onion for 2-3 minutes until translucent and softened but not browned.

2. Add all the ingredients, including the onion, to a blender and blend well into a smooth sauce.

3. Place blended sauce in a small sauce pan over medium heat to simmer for 10-15 minutes to thicken.


Once the sauce is made you can prepare the chicken:

Preparing the chicken
4-6 Bone in and skin on chicken thighs
Salt and pepper for sprinkling
2 teaspoons ghee
Sesame seeds for sprinkling- optional

1. Start by removing the bones from the chicken thighs. Start at one end, and begin to cut out the bone being careful that you do not cut through the meat. Stay as close to the bone as possible to reserve the most meat on the thighs.

2. Season the thighs with salt and pepper.

3. Heat the skillet over medium-high heat and add in the ghee.

4. Cook the thighs for approximately 4-5 minutes per side until browned and cooked through or until a meat thermometer reaches 165 degrees F.

5. Add in a few scoops of the teryaki sauce to coat the sauce and thicken a bit more.

6. Slice the chicken into strips, add a little sauce from the pan to the chicken and sprinkle with a few sesame seeds.

7. Serve with Thai Pineapple Fried Cauliflower Rice.



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  1. Pingback: Thai Pineapple Cauliflower Rice | Alicia TL Hamilton

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