Paleo Hawaiian BBQ Sauce

IMG_0758I love an interesting breakfast (as anyone who reads this blog knows!), and this past weekend I really wanted to mix things up. I thought back over my many years of breakfast eating, recalled all of the great meals I’ve had at restaurants, and tried to come up with the best recipe idea possible.

That’s when it hit me: Korean Bibimbap! I ate this traditional Korean dish at Street in Portsmouth, NH (which has AMAZING brunch with plenty of gluten-free options) last year and it really stuck with me. It’s not usually eaten for breakfast, but it has eggs in it, so why not? Bibimbap is essentially rice, various vegetable sides, meat of some kind and eggs. It can be made in many different ways, with many different flavors.

I explored some traditional bibimbap recipes online to get a feel for the recipes, and then decided to try coming up with my own twist, using cauliflower rice and simply sauteing some carrots, zucchini, mushrooms and greens in garlic, coconut oil and coconut aminos.


The real star of the show was the beef I made to go along with this dish. While I modeled it after a Korean BBQ-type meat, I really tried to make it my own with a new sauce/marinade recipe. The final product was slightly sweet, tangy and oh-so-good. Because pineapple makes up much of the base for the sauce, I’m calling it: Hawaiian BBQ Sauce.

We put this on a simple beef pot roast, pouring the sauce over the beef in the crock-pot and cooking it on low for 10 hours while we slept. It was super simple and we’re still eating the meat days later! This would also taste great on pulled pork (or basically anything)! It can be used simply as a cooking liquid to give flavor to braising meat, or can be reduced down after the meat has cooked to make a thicker sauce (we did this and it was amazing!).

Here’s how you can make this sauce in your kitchen:

  • 1 cup chopped fresh pineapple
  • 1.5 tbsp garlic, finely minced (about 3 large cloves)
  • 1 tbsp grated fresh ginger (or fresh ginger paste)
  • 1/2 cup coconut aminos (or gluten-free soy sauce)
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 2 tsp rice wine vinegar

1. Combine all of the sauce ingredients in a food processor or blender. Blend until smooth.

2. Use the sauce as braising liquid for beef, pork or chicken (Simply salt and pepper your meat and place it in a crock-pot, pour over the sauce, and cook on low for 8-10 hours. Shred up the meat and mix it with the sauce to coat.) or cook it on the stove until it thickens (Bring the sauce to a low boil and cook, uncovered, for 5-10 minutes until it reaches your desired thickness. This would be great on steak, chicken or even burgers.).

3. EAT IT ALL! Or put it in a glass jar and store it in the fridge for up to about 2 weeks.


Let me know if you try this recipe! We loved it and will definitely be making it again!


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