Add coconut milk and pineapple to pan. Mix it all together with chicken.
Bring to a boil.
Add garlic, white pepper, coconut aminos, Worcestershire sauce.
Continue to boil.
Add BBQ sauce and shredded coconut.
Bring all ingredients to boil.
Flip chicken over every few minutes.
Bring temperature down to medium. Cover and let simmer until chicken is cooked through.
Uncover and reduce temperature to a low simmer for 10 minutes. Sauce will thicken.
If you can not find coconut aminos, you can make something that tastes very similar. Combine 1 can coconut milk and 2 tbsp. red curry paste. Store the extra in your fridge for a few days. If you need to use the leftover before they spoil, just make a quick coconut curry stir-fry!
Recipe: Jamie Oliver’s Sweet & Sour Pork Ingredients Sea salt and freshly ground black pepper 1 c. long-grain or basmati rice ½ lb. pork tenderloin, preferably free-range or organic 1 small red onion 1 red […]