Pineapple, Orange, Coconut & Rosemary Chicken (With Quinoa For The Paleo Folks)

Cleaning out my pantry today, I saw a HUGE can of pineapple juice for which I needed to find a use. I’m not going to drink it, since I’m in Ketosis, and my freezer is too full to make popsicles for my boys. What to do, what to do?


My mom was coming over to watch my youngest son Huggy (real name: Henry) while my oldest son and I go to a Taekwondo class. So I needed to make enough dinner for all of us. And an idea occurred to me, I’ll make pineapple chicken in the crock pot! Cooking it in the pineapple juice will impart the flavor without adding too many carbs (if any). But pineapple alone sounded boring to me, so I started thinking about the flavor profile and what could go with it.

Bananas. I have some of those. But cooking them in a crockpot with chicken didn’t sound too appetizing. I have some Cuties oranges for my oldest son Alex’s school lunches. Perfect! And rosemary sounded like it would be yummy too. Thus a creation was born.

3 chicken breasts
2 tbsp unrefined, organic coconut oil
1 tsp rosemary, dried
Sea salt & freshly ground pepper, to taste
A few dashes of mild chili pepper (optional)
4 Cuties oranges or mandarine oranges
46 oz can of pineapple juice

1.75 cups of the juice from the crockpot
0.5 tsp extra virgin olive oil
0.5 cups organic quinoa
0.5 tsp rosemary, dried
Himalayan pink salt & freshly ground pepper (to taste)

1. Turn crockpot on low, add coconut oil, a few sprinkles of mild chili powder, sea salt, freshly ground pepper and rosemary. Let the oil melt in the slow cooker.

2. Meanwhile, pulverize some mandarine oranges in a bowl or in a mortar and pestle. Drop the oranges and their juice into the crockpot and stir.

3. Open the can of pineapple juice and pour it into the crockpot. Stir.

4. Rinse chicken breasts and stab them with a fork so the juices impart flavor throughout. Drop them into the crockpot.


5. Set timer for at least 3 hours. I cooked mine for 5 hours because I had things to do.

1. About 20 minutes before your chicken is finished, ladle out 1 3/4 cups of the juice from the crockpot and put into a sauté pan. Add 1 tsp extra virgin olive oil and 1/2 cup quinoa. Bring to a boil on a high flame.


2. Reduce flame to medium and add rosemary, salt, and pepper. Gently stir.


3. Cook for 15-20 minutes, or until liquid is absorbed by the quinoa. Stir occasionally to keep it from burning.


The picture I am showing is the plate for my mom, as mine looked a little boring. I put the quinoa in the middle of the plate, placed a chicken breast on top, and added some of the cooked oranges as a garnish.

For those following the ketogenic diet, forego the quinoa and cooked oranges, and instead top the chicken with a slice of melted cheddar, bleu cheese, or Monterey Jack. The flavor profile of all three cheeses goes well with pineapple.

I hope you enjoy the recipe!


Pineapple, Orange, Coconut & Rosemary Chicken (With Quinoa For The Paleo Folks)

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