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Pineapple "Coffee" Chicken


The sauce for this Pineapple Coffee Chicken brings a sweet and tangy flavor to chicken. Slow cooker instructions included!

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Rate this recipe 4.1/5 (7 Votes)


  • 1/4 organic pineapple, chopped
  • 1 cup Tamarind Nomato Sauce {or other prepared nomato sauce}
  • 2 cloves organic garlic, grated
  • 1 tsp organic dried ginger or 1 TB fresh grated organic ginger
  • 1/2 cup brewed chicory root brew {or brewed coffee if successfully reintroduced}
  • 1/2 tsp sea salt
  • 1 organic fryer chicken, cut into pieces


Servings 4


Step 1

In a 13x9 3-quart baking dish, mix together pineapple, sauce, garlic, ginger, chicory brew, and sea salt. Arrange chicken pieces and gently toss to coat.
Cover and let marinate in the fridge for at least two hours, overnight preferred, flipping the chicken pieces often.
Set the baking dish out on the counter 30 minutes before cooking.
Preheat oven to 350° F.
Bake the chicken in the pineapple "coffee" sauce 1 1/2 hours and let it sit under the broiler for 3 minutes to give the chicken some added color.
Serve immediately.
* You could easily make this in your slow cooker, just marinate the chicken per the instructions above. Then place everything in the crock and set it to cook on low for 6-8 hours.

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