Thursday, December 26, 2013

Coconut Pineapple Shredded Chicken

Today I got a little creative in the kitchen. I've been trying to think of a great way to marinate chicken to help it stay moist and flavorful without greek yogurt. I always used to marinate my chicken in plain greek yogurt but this may be my new favorite! The recipe turned out better than expected. I honestly wasn't sure what to expect, I just threw some things together and hoped for the best. My recipes always seem to start off that way.

Coconut Pineapple Shredded Chicken

-1 can light coconut milk
-1.5 C. fresh pineapple salsa (from whole foods or you can make your own)
-1 T. ground ginger
-1 T ground cumin
-1/2 T cayenne pepper (more if you'd like it spicier)
-salt/pepper to taste
-6 chicken breasts

1. Place coconut milk, salsa, and spices in a large tupperware and mix together until well combined. Marinate all 6 chicken breasts overnight. 

2. Place mixture into crock pot and cook on low for 8+ hours

3. Shred with fork, it should fall apart easily

I served this on top of a bed of kale and smashed plantains, topped with avocado and a little extra hot sauce (pictured at top of the page). This recipe would also be great for a jerk style pizza, stuffed poblano peppers, or just by itself topped with a little avocado and fresh cilantro.


  1. that looks so good! i love coconut milk...on like everything!!

  2. I really loved this dish! It'll be a repeat for sure!