No-mato Hawaiian Barbecue Chicken

Your new BBQ is here.

This recipe was inspired by a Hawaiian barbecue dish I was told about. It sounded delicious, so I looked into how it was made. Sadly, half of the ingredients were things I couldn't eat. Sound familiar? Tomatoes, garlic, onion, soy sauce, the list goes on. So, while I couldn't make an exact flavor replica, this sauce is still pretty darn good and I love the unexpected pineapple hints.

Whenever I make a tomato-free recipe, pureed pumpkin is my go-to replacement. Just add some vinegar to give it the same bite as tomato. Maple syrup didn't seem like enough to create that recognizable barbecue sweetness, so I tossed in some coconut sugar. It was the perfect addition because coconut sugar tends to have a brown sugar flavor. Somehow, the use of these ingredients created the perfect barbecue base.

While the sweetness was there, the smokey flavor was missing. Throwing in bacon grease fixed that little problem. If you'd like an even smokier flavor, adding smoked paprika, if you tolerate it, really spices things up. I imagine chipotle pepper would pair well too. 

I couldn't have been happier with the result of this barbecue sauce. Sweet, slightly fruity, and just enough smokiness. This recipe will liven any dinner while keeping your stomach happy. Read below for the recipe.

Serves: 4-5

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Ingredients

• 10 chicken legs
• 1 cup pureed pumpkin
• 1 cups broth
• 1/2 cup green onion chopped (green part only)
• 4 cloves of garlic, crushed
• 1 cup pineapple chunks
• 1/4 cup maple syrup or honey
• 2 Tbs. red wine vinegar
• 2 Tbs. bacon grease
• 1/4 cup coconut sugar
• 1 tsp. ground ginger
• 1/2 tsp. sea salt
• 1/4 tsp. smoked paprika (omit for AIP )

Instructions:

1. Preheat oven to 400 F and take out a glass baking dish.
2. Combine all ingredients in a pot and let simmer for 20 minutes.
3. Remove the crushed garlic cloves.
4. Allow the mixture to slightly cool before pouring into a blender or food processor.
5. Blend until a sauce consistency is reached.
6. Place the chicken legs into the baking dish and spoon the sauce over them evenly.
7. Pour the broth over the chicken and place into the oven to bake for 1 hour, turning and basting the chicken every 15 minutes.

I hope you enjoy this chicken as much as we did! 

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A Spunky Inquiry:

What's your favorite BBQ flavor?