Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It’s flavorful, light, and a simple slow cooker meal. Follow the recipe and serve the chicken in a chard wrap—or feel free to serve it however you wish: on a bed of greens, on top of a sweet potato, or over cauliflower rice. This recipe makes for great leftovers and can be served hot or cold.
In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
Assemble Swiss chard wraps with desired ingredients.
Instant Pot Directions:
Select ‘Saute’ function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.
Add remaining ingredients (chicken through black pepper). Press ‘Cancel’ button and lock lid in place. Flip vent valve to ‘Sealing’ position.
Select ‘Poultry’ setting (15 minutes; add 2-3 minutes if breasts are thick) When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired. Updated: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.
Serving Size:1/6 of recipe