Instant Pot Pineapple Chicken (Paleo, AIP, Whole30)

Instant Pot Pinapple Chicken

 

instant pot pineapple chicken

My Instant Pot rescued me AGAIN last night. I made some last minute plans and had 45 minutes to prep and serve dinner before I had to leave. I wanted to do a take on my Hawaiian Pork from The Healing Kitchen using the organic chicken breast I had on hand.

I’ve been craving and eating tons of pineapple lately, so I always have that in my fridge too, which reminded me of the pork recipe. I like this version even better. It’s lighter and easier to digest since it’s lower in fat than pulled pork and very filling.

I served it with fried plantains and steamed kale. Best way to steam kale? After cleaning out your Instant Pot, add a couple bunches of chopped curly kale into your Instant Pot and set to cook on Manual for 1 minute! Totally hands off + an easy nutritious side dish. No excuses to not have any greens on your plate!

I also serve it over rice made in the Instant Pot when I need some extra carbs that day! The most nutritious way to make rice? Soak it in water and apple cider vinegar (1 tsp) for 12 to 24 hours then cook in bone broth using the Rice Setting on your machine! Season with mineral-rich sea salt for the healthiest rice on the planet!

Instant Pot Pineapple Chicken is the perfect tropics-inspired combo of salty, sweet and smokey + the recipe is affordable and makes a ton for leftovers! Family and kid-friendly for sure! 

 

 

 

29 reviews

Instant Pot Pineapple Chicken

Prep Time 00:00 Cook Time 00:00 Serves 6 to 8

Ingredients

  • 3 pounds chicken breast
  • 1 teaspoon sea salt
  • 4 slices bacon
  • 1 1/2 cups diced fresh pineapple
  • 1 cup diced yellow onion
  • 2 tablespoons coconut aminos
  • 3 1/2 teaspoons Red Boat fish sauce, divided
  • 1 piece dried galangal or 2-inch piece peeled ginger root
  • 4 garlic cloves, minced

Directions

  1. Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
  2. Seal the lid and set "Manua"l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
  3. Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
  4. Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
  5. Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
  6. Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.

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Beef & Mushroom Carbonara (Paleo/AIP)

Beef Mushroom Carbonara

Beef Mushroom Carbonara

 

I’m a lover of meat sauces. My mom used to make a big pot of her meat sauce every few weeks when we were kids, and the smell of it simmering all day got me so excited for dinnertime! Of course then we served it with boiled pasta, and in my well-informed years of adulthood, I’m serving it with spaghetti squash! By the way, this is also how my mom serves her meat sauce now! We both went Paleo around the same time in 2012!

 

Last night I made the Meat Sauce from The Healing Kitchen and I was inspired by this Beef + Mushroom Carbonara to add a glug of red wine to it… omgsh you guys. And THEN I served it over white sweet potato wedges for an Italian take on Poutine!

 

WHAT MADE THIS RECIPE EVEN BETTER?

Using Butcher Box ground beef!

I didn’t think ground beef could get yummier than my local farmer, but Butcher Box consistently delivers me the tastiest beef and pork I’ve ever had! Everything arrives at your door in a neat reusable cooler bag that I take to the beach or for traveling with homemade food! My mom signed up to receive her shipment every other month and is always anxious to get her next box in!

 

It would honestly be even yummier (if that’s possible) with this Carbonara because of the bacon and mushrooms! I topped everyone else’s Italian Poutine with raw grass-fed sharp cheddar and they went bonkers over it. Just bonkers. So that being said – you don’t have to serve this over spaghetti squash – you can eat it with par-boiled zoodles, sweet potato fries, over cauliflower rice, or in a bowl by itself!

 

Find the full recipe HERE

Kale Pesto Chicken Soup (Paleo/AIP/21dsd/Whole30)

kale pesto chicken soup

 

 

This Kale Pesto Chicken Soup is a hearty, flavor-packed, quick & easy one-pot meal! It’s Paleo, grain-free, gluten-free and made with the most delicious homemade kale pesto!

 

Pesto may be the flavor I crave the most when asking myself the age old question: “What the heck am I in the mood for today?” I try to always follow my cravings. Cravings are our bodies way of signaling to us it needs more of a certain nutrient. You can’t get much more nutrient-packed than fresh garlic, dark leafy greens and pastured chicken with bone broth!

 

What you need for Kale Pesto Chicken Soup:

  • Zucchini

  • Shallot and Garlic

  • Bone Broth

  • Chicken

  • Cumin

  • Kale

  • Spinach

  • Lemon

  • Basil

 

The zucchini, shallot and garlic are cooked down to bring out their sweeter flavors and then pureed with the broth to make a creamy, flavorful soup base!

 

How to make dairy-free Kale Pesto in a food processor:

In a food processor, blend kale, spinach, garlic, shallot, cumin, salt, pepper and olive oil together to make an earthy and bright kale pesto.

 

If you’re a lover of all things Pesto like myself, be sure to check out the following recipes on my website.

  1. Pesto Chicken Pizza

  2. Carrot & Radish Slaw with Mint-Turmeric Pesto

  3. Butternut “Rice” with Ground Beef and Nut-Free Basil Pesto

  4. Pesto Sweet Potato Pasta with Caramelized Leeks & Roasted Grapes

 

 

THIS RECIPE IS A GUEST POST ON BALANCED BITES

CLICK HERE FOR THE RECIPE FOR KALE PESTO CHICKEN SOUP!

 

Kale Pesto Chicken Soup - Paleo, Gluten-Free & Dairy-Free

Nightshade-Free Instant Pot Chili + 3 Tips for Instant Pot Recipes!

 

 

I mentioned last week it’s a good idea to follow me on Instagram, in case I ever post any of my meals and you want the recipe. Here’s another example from that! I made this Nightshade-Free Chili in the Instant Pot for my mom this weekend, and we both loved it so much.

 

It took me under 20 minutes to prep, and then I let the Instant Pot do all the magic.It’s one of the last remaining appliances in my kitchen besides my coffee grinder and blender before our move.

 

So you know how you can take those stress surveys at the end of the year at work that rank how stressful your year was? I am in the tippie-top category this year. And I’m feeling it. It seems like I’ve been going through one major life change to the next, and I’m so ready for things to stop changing so dramatically. It’s hard enough being a first time mom, but we’ve both had changes in employment multiple times this year, bought a home, went through an autoimmune flare, birthed a baby, raised said baby away from family support, and are moving to another state during the holiday season. Too much for me to handle personally!

 

Another reason why I can’t get enough of my pressure cooker and why I cook almost all our meals in it. Somethings gotta give, and that’s standing over the stove and oven when I have 4 billion other things that have to get done. 

 

I’ve heard from a lot of you how you’re scared to experiment with your Instant Pot on your own. So I divided up the ingredients to the recipe into 4 categories.

 

3 TIPS FOR PERFECT INSTANT POT RECIPES EVERY TIME

 

  1. SAUTE FUNCTION: You want to start with your vegetables to par-cook them a bit with or without oil in the Instant Pot insert using the Saute function. This isn’t necessary all the time, but by par-cooking them, it means you won’t have to pressure cook them for as long, which means you won’t overcook everything else that goes into the pot for pressure cooking! 
  2. SEASONING: Then you want to add your dried seasonings, herbs and salt, along with your protein. I prefer ground meats and seafood for my Instant Pot soups/stews because they cook MUCH more quickly than stew meat, and then you won’t overcook your veggies inadvertently. 
  3. FINISHING TOUCHES: Once your dish is finished pressure cooking, it’s always a good idea to add Finishing Touches to brighten the dish and add extra flavor. Here we use lime juice, cilanto, green onions, avocado, fish sauce, and cocoa powder. If you’re wondering what cocoa powder, fish sauce, and coffee are doing in your chili, you are not alone. I had a few people wonder the same thing when I posted the ingredients on Instagram. They are added in small amounts to add depth of flavor since we are missing the nightshades. That’s why it’s also important to add all those yummy fresh toppings to your bowl of chili!

 

This nightshade-free chili is 100% a crowd pleaser, super filling + loaded with fiber-rich veggies and gut-healing broth!

 

1 review

Nightshade-Free Instant Pot Chili

Prep Time 00:20 Cook Time 00:10 Serves 4 to 5

Ingredients

  • 1 large white onion or 2 trimmed leeks, chopped
  • 1 large green plantain, quartered and chopped
  • 2 small turnips, cubed
  • 2 cups cubed sweet potatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin (omit for AIP)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch ground cinnamon
  • 1 tablespoon coldbrew coffee concentrate (omit for AIP)
  • 3/4 cup bone broth
  • 1/2 cup organic pumpkin puree
  • 1 1/2 pounds grass-fed ground beef
  • Juice of 1/2 lime
  • 3/4 cup chopped cilantro
  • 4 green onions, chopped
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon cocoa powder (omit for AIP)
  • for serving: diced avocado

Directions

  1. Turn Instant Pot “Saute” function on. Sweat onion, plantain, turnip and sweet potato with the oregano, thyme, sea salt, garlic andcumin for 4 to 5 minutes until slightly softened, stirring frequently.
  2. Add cold brew, broth and pumpkin to the insert and stir. Crumble in ground beef with your hands.
  3. Seal lid and set “Manual” timer for 5 minutes. Once timer elapses, immediately vent the pressure.
  4. Stir in the lime, cilantro, green onions, fish sauce, and cocoa and top with avocado. Serve warm.

 

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Spicy Sweet Potato Pineapple Salad (Paleo, AIP, Whole30 & Vegan)

spicy-sweet-potato-salad

spicy sweet potato salad

 

This spicy roasted sweet potato and pineapple side dish is so delicious! It’s Paleo, Whole30, AIP and makes for an interesting addition to your summer BBQ meal!

 

I created this recipe so that we would have a good transitional side dish to take us from season to season. This recipe for Roasted Sweet Potato and Pineapple Salad married my two favorite seasons: summer and fall! You can find the main ingredients year-round at any grocery store. I find this to be a budget-friendly Paleo side that goes a long way too!

 

WHAT YOU NEED FOR SPICY ROASTED SWEET POTATOES AND PINEAPPLE SALAD:

  • Sweet potatoes

  • Fresh pineapple

  • Cilantro

  • Fresh Ginger

  • Lime Juice

  • Chives

 

HOW TO MAKE IT:

  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

  2. On one baking sheet, toss sweet potatoes with lard and 1 teaspoon sea salt. Spread 3 cups pineapple out onto second baking sheet.

  3. Bake sweet potato and pineapple for 40 to 45 minutes, tossing halfway through. Remove from oven and let cool slightly while you make the dressing.

  4. In a food processor, combine remaining 1 cup pineapple, ginger, remaining ¼ teaspoon sea salt, ginger, lime, and fish sauce until smooth.

  5. Transfer sweet potatoes and pineapple to a serving bowl and toss with spicy pineapple dressing, cilantro, and chives. Serve warm or at room temperature.

 

LOOKING FOR OTHER EASY PALEO SIDE DISHES?

1. Toasted “Cous-Cous” with Pine Nuts & Raisins

2. Maple Mustard & Dill Glazed Carrots

3. Mediterranean Cauliflower Cous-Cous Salad

 

I made this recipe in conjunction with Autoimmune Wellness. This spicy roasted sweet potato side dish is compliant with the Autoimmune Protocol. If you love the recipe, you’ll definitely want to check out my print cookbook The Healing Kitchen! It features almost 200 allergy-friendly recipes specifically designed to support the health of those with autoimmune disease, inflammation or chronic illness.

 

GET THE FULL RECIPE HERE

 

spicy roasted sweet potato salad

 

3-Step Root Vegetable & Leek Soup (Paleo, AIP, Whole30)

 

Summer weather is no excuse to forget about your bone broth! It’s been at least 100 degrees here every day in Austin and will likely never get lower than the high 90’s until October but I’m still craving my at least-every-other-day bowl o’ broth! The more soup I include in my diet, the more happy my brain and gut seem to be, which is obviously not big news. This is SO not a summer recipe. I realize this. But why wait until fall to give you guys this super-simple soup if you’re like me and always looking for new breakfast ideas!?

 

Soup for breakfast while following a gut-healing protocol is your number-one best bet for starting your day off with a Ka-pow after all! And this one takes such a small amount of time to prepare that I don’t dread having to make it. In fact, I look forward to making my weekly batch of breakfast soup and flavoring it just a bit differently each time. For example, I’ve made this soup using parsnips instead of carrots, elephant garlic instead of regular garlic, white onion instead of yellow onion, and added crispy leeks, sunflower seeds, bacon, and chopped pecans on top! If you’re following elimination phase AIP, stick with the crispy leeks and bacon and also add some diced chicken thigh or leftover pulled pork. You will LOVE your new morning routine!

 

If you own a high-powered blender like a Vitamix or Blendtec, you will have the best luck getting a smooth and silky puree. I’m not sure how a regular blender works with soups like these, since I haven’t owned one in several years. I wouldn’t trade my Vitamix for anything and use it at least once a day.

 

 

3-Step Root Vegetable & Leek Soup

Prep Time 00:15 Cook Time 00:25 Serves 4

Ingredients

  • 2 tablespoons fat of choice
  • 4 large carrots, peeled and chopped into 3/4-inch pieces
  • 2 medium white sweet potatoes, peeled and chopped into 3/4-inch pieces
  • 2 leeks, white parts only, sliced
  • 1 cup chopped yellow onion
  • 5 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme leaves
  • 3 cups beef bone broth, homemade preferably
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon

Directions

1. Heat fat of choice in large saucepan over medium heat. Add carrots, potatoes, leeks, onion, garlic, sea salt and thyme leaves to pan and cook, stirring every few minutes, for 12 to 15 minutes until tender.
2. Add bone broth to pan and bring to a boil. Cover and reduce heat to medium low and simmer for 8 to 10 minutes until vegetables soft enough to pierce with a fork.
3. Transfer to a high-speed blender like a Vitamix or Blendtec and blend on high for at least 60 seconds until you achieve a silky smooth puree.

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Macadamia, Date & Rosemary Crusted Salmon – the best salmon I’ve ever had!

 

macadamia salmon paleo

 

This salmon is absolutely incredible. It is inspired by my popular Bacon-Date Crusted Salmon that you can find here and is also in The Healing Kitchen. It’s just a lovely combination of smokey, sweet, garlicky, herby, buttery salmon deliciousness. If you haven’t made it yet, please go do so! Especially if you are on the elimination phase of the Autoimmune Protocol. This recipe below for Macadamia, Date & Rosemary Crusted Salmon requires a macadamia reintroduction (der!) and I like it even more than the original bacon version! The topping is like candy (which is why it will be featured in a dessert recipe at a later date)!

 

Woohoo! I got around to re-photographing this recipe because the picture didn’t do it justice. THIS IS THE BEST SALMON DISH I HAVE EVER EATEN – PLEASE MAKE IT! I want everyone to have a foodgasm over this salmon!! The rosemary pops through the crumble but doesn’t overpower it, and there’s just something so creamy and succulent about macadamia nuts and dates when combined! I almost ate too much of the crumble and didn’t have enough to coat the last piece of salmon, so don’t do as I did and nibble, nibble. Or do as I did, and have zero regrets over a half-naked crusted salmon.

 

 

macadamia date salmon

You haven’t lived until you’ve eaten sweet & savory crusted salmon!

 

1 review

Macadamia Date & Rosemary Crusted Salmon

Prep Time 00:10 Cook Time 00:12 Serves 4

Ingredients

  • 1/2 cup dry roasted and salted macadamia nuts
  • 5 soft Medjool dates, pitted
  • 1 teaspoon finely chopped rosemary
  • 1/4 teaspoon truffle salt or sea salt
  • 4 6-ounce filets of wild-caught salmon, patted dry

Directions

1. Preheat oven to 425 degrees and arrange an oven rack in the center of the oven. Line a rimmed baking sheet with parchment paper.pan>

2. In a food processor, combine nuts, dates, rosemary, and sea salt until chopped to a fine, sticky crumble.pan>

3. Press a couple tablespoons of macadamia crumble onto "meaty" side of salmon to coat. Save extra crumble for a delicious recipe to come later this week!pan>

4. Bake in preheated oven for 8 to 12 minutes (depending on the thickness of your salmon filet) until the center flakes easily with a fork and is a medium pink.  pan>

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Herbed Shrimp with Dairy-Free Tzatziki (Paleo, AIP, Whole30)

 

shrimp dairy-free tztaziki

 

This recipe may be one of my all-time best – especially when it comes to how much flavor is packed in such a simple preparation! While I have a delicious dairy-free avocado tzatziki recipe in The Healing Kitchen, I wanted to make a more traditional version to pair with these stellar sauteed shrimp!

 

If you can only find almond milk yogurt and tolerate nuts, then feel free to use in place of coconut milk yoghurt! Coconut yogurt (co-yo) is very easy to make but takes a bit more time than just swiping some off the grocery store shelf. There is a recipe included for coconut yogurt from my friend Laura at Sweet Treats (here it is). If you really want to make this a quick & extra easy recipe, then you can also use Primal Palate Super Gyro seasoning, which is a 100% AIP-Friendly seasoning from the Paleo power couple. It is SO delicious and so are the rest of their AIP-friendly seasonings in the AIP Spice Pack

 

 

 

GET THE RECIPE FOR HERBED SHRIMP WITH DAIRY-FREE TZATIKI!

 

Crispy Lebanese Chicken (Paleo, AIP, Whole30)

crispy lebanese chicken
Lebanese chicken is my favorite simple childhood meal! It’s usually prepared with just lemon, garlic, sea salt, and maybe some additional spices like oregano, cinnamon or cardamom depending on the grandmother in the kitchen.

 

This version of the recipe combines my favorite chicken thigh preparation a la adding chicken thighs skin side down to a cold pan and then turning the heat up. It crisps the skin slowly so you don’t burn the outside with an uncooked middle. Deelish! Just be sure to either use a splatter guard (which I don’t own) or an apron because chicken fat is the bacon of the poultry clan.

 

This weekend has been so much fun! A perfect summer weekend for my new family full of meet ups with friends, good coffee, spending time out at the lake, and relaxing over some tasty eats. Breastfeeding has further enhanced my relationship with food because now I really, really have to be good about getting 3 or 4 square meals a day or I’m starving, starving, starving. I haven’t been able to eat cruciferous veggies because they were causing her immature digestive system a little too much stress, but I hope to bring them back in around 4 months because they are my absolute favorite. I practically lived on kale during pregnancy!

 

But I’ve really been enjoying food even more lately now that I’m home with her and have more time to plan better and get more creative in the kitchen. This week we had Macadamia and Date Crusted Salmon (recipe to come), Mediterranean Beef & Pork Vegetable Skillet, Herbed Shrimp with Dairy-Free Tzatziki (another recipe to come), and lots of salads with avocado, wild-caught salmon, fresh herbs and tahini (my old-found new-found love). See Salted Tahini-Date Fudge for proof.

 

I also procured an incredible book of vegan ice creams off of Amazon called N’Ice Cream! Holy waffle bowls, it’s an amazing collection of AIP & Paleo-friendly ice creams!!! No gluten or dairy and very, very little grain (a couple recipes with oats). Tons of refreshing pops, instant ice creams that use frozen ingredients and no ice cream maker, and non-instant ice creams using more fresh ingredients like avocados.

 

There’s a recipe for Apple-Mint-Avocado Pops that I’m getting on FAST. The book actually inspired my Macadamia & Date Salmon recipe, which has been my favorite way I’ve consumed salmon in a long time! (By the way, they have a recipe for paleo-friendly gluten-free waffle bowls using coconut sugar, almond flour, and tapioca flour!) While you dream of dairy-free ice cream, go eat your protein first!

 

Crispy bright lemon chicken is the perfect pair with Cauliflower Cous Cous!

 

17 reviews

Crispy Lebanese Chicken

Prep Time 00:10 Cook Time 00:18 Serves 4

Ingredients

  • 2 pounds bone-in, skin-on chicken thigh
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil (plus additional for greasing the pan)
  • juice of 1 lemon
  • 1 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano flakes
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground turmeric powder
  • additional sea salt and lemon juice for seasoning

Directions

 

  1. Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>

  2. Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>

  3. Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>

  4. Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>

  5. Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen.  pan>

 

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Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!