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Slow Cooker Hawaiin Pork Tenderloin

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a blue platter with a slow cooker Hawaiin pork tenderloin surrounded by cooked pineapple chunks.

This easy recipe for slow cooker Hawaiin pork tenderloin only has three ingredients! You simply add the pork, barbecue sauce and pineapple chunks to your crockpot. It is the best main dish and goes great over rice or with veggies.

a blue serving platter with slow cooker Hawaiin pork tenderloin surrounded by cooked pineapple chunks next to a white plate with a serving of tenderloin.

How long does it take for pork to cook in the crockpot?

The pork tenderloin needs to reach an internal temperature of at least 145 degrees. I like mine to cook to 155-160 degrees before I pull it from the crockpot to cool. This should take about 2 hours on the high setting. Be sure to use a digital thermometer to test the temperature in the thickest part of the tenderloin.

Slow Cooker Hawaiin Pork Tenderloin Supplies

Can pork tenderloin be used for pulled pork?

Pulled pork recipes typically call for pork shoulder or pork butt. You can however definitely use pork tenderloin for pulled pork though. This recipe is perfect to use for pulled pork.

Instead of cutting the cooked meat into medallions you can shred it using two forks. There is lots of leftover juice with this recipe that you can mix with the pulled pork to keep it juicy.

Slow Cooker Hawaiin Pork Tenderloin Ingredients

If you like this recipe you might also enjoy:

Pork Tenderloin with Prune Sauce
Gluten Free Slow Cooker Hawaiin Meatballs
Gluten Free Slow Cooker Meatloaf
10 Easy Gluten Free Beef Recipes
Gluten Free Slow Cooker Barbecue Meatballs

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Slow Cooker Hawaiin Pork Tenderloin

  • Author: Elaine VanVleck
  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for slow cooker Hawaiin pork tenderloin only has three ingredients! You simply add the pork, barbecue sauce and pineapple chunks to your crockpot. It is the best main dish and goes great over rice or with veggies.

Ingredients

Scale

3-4 pound Pork Tenderloin or Center Cut Pork Loin
20 ounce can Pineapple Chunks with juice
18 ounce bottle Barbecue Sauce

Instructions

Add the pork tenderloin to your crockpot. Pour the barbecue sauce and pineapple chunks with juice over top.

Cook on high for two hours. Using a digital thermometer check the temperature of the tenderloin in the thickest part. The temperature needs to be at least 145 degrees to be done.

I like to cook my pork tenderloin to 155-160 degrees and then remove from the crockpot to a platter or cutting board to rest for 10 minutes before I slice it or shred it.

Notes

If you are going to shred this pork tenderloin be sure to save the juice from the crockpot to add some back to the shredded meat to keep it moist and juicy.

  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: Meats, Main Dish
  • Method: Crockpot
  • Cuisine: Gluten Free

Keywords: easy, crockpot, three ingredients, best, barbecue sauce, bbq, pineapple chunks, Hawaiin pork recipe

Gluten Free Slow Cooker Hawaiin Meatballs

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a white plate of gluten free slow cooker meatballs over a bed of white jasmine rice.

This easy recipe for gluten free slow cooker Hawaiin meatballs is perfect for barbecues! The meatballs are made with ground beef, bbq sauce, and pineapple in your crockpot. They are sweet, tangy and perfect served over rice or as an appetizer.

two white plates of gluten free slow cooker Hawaiin meatballs over white jasmine rice.

How do you keep gluten free meatballs from falling apart?

Adding gluten free breadcrumbs and an egg help to hold the meatballs together. It's also important that you shred or very finely dice your onion. Then really make sure the ingredients are thoroughly mixed together.

Firmly pack the meatballs into golf ball sized rounds. Then, set them in the crockpot in one rough. Don't stack them on top of each other or squish them together too much. This will ensure the meatballs hold their shape.

Slow Cooker Hawaiin Meatballs Supplies

Can I used something besides breadcrumbs in meatballs?

Yes, you can use gluten free rice crumbs that you make or purchase. You can also use crushed gluten free crackers. Place the crackers in your food processor and pulse until you get a crumb consistency. You can use the same amount of rice crumbs or cracker crumbs as you would breadcrumbs in the recipe.

Slow Cooker Hawaiin Meatballs Ingredients

If you like this recipe you might also enjoy:

Gluten Free Slow Cooker Barbecue Meatballs
Gluten Free Swedish Style Meatballs
Air Fryer Garlic Steak Bites
Gluten Free Slow Cooker Cranberry Meatballs
Oven Baked Marinated Steak Kabobs

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Slow Cooker Hawaiin Meatballs

★★★★★

5 from 1 reviews
  • Author: Elaine VanVleck
  • Total Time: 2 hours 15 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free slow cooker Hawaiin meatballs is perfect for barbecues! The meatballs are made with ground beef, bbq sauce, and pineapple in your crockpot. They are sweet, tangy and perfect served over rice or as an appetizer.

Ingredients

Scale

Meatballs:
1 pound Ground Beef
½ cup Gluten Free Bread Crumbs
1 large Egg
¼ cup Parmesan Cheese, finely grated
1 small Yellow Onion, finely grated
2 Tbsp Minced Garlic
3 Tbsp Tomato Paste
1 tsp Sea Salt
½ tsp Coarse Ground Black Pepper

1 cup Barbecue Sauce
20 ounce can Pineapple Chunks, with juice
Jasmine Rice, for serving

Instructions

In a large bowl mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, minced garlic, tomato paste, salt and pepper until well combined and sticking together.

Form the mixture into golf ball sized meatballs. Add the meatballs to your crockpot in an even layer.

Pour the barbecue sauce and pineapple chunks with juice over top the meatballs.

Cook on high for 2-3 hours or until the meatballs are done. They should be at least 165 degrees in the center.

Use as an appetizer or serve over rice for a meal.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Meals, Appetizers
  • Method: Slow Cooker
  • Cuisine: Gluten Free

Keywords: crockpot, bbq, easy, sweet, rice, ground beef, pineapple meatballs, luau party food

Oven Baked Steak and Potato Kabobs

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a cream and gold platter of oven baked steak and potato kabobs next to a small bowl of flaky sea salt.

This easy recipe for oven baked steak and potato kabobs makes a quick meal! The skewers are stacked with beef steak, onions and baby red potatoes. Each kabob is brushed with a rosemary oil mixture that gives them lots of flavor.

a wooden skewer of oven baked steak and potato kabobs.

Can steak kabobs be cooked in the oven?

Yes! Baking kabobs in the oven is one of my favorite ways to prepare them. It's simple and quick to have a meal or appetizers without turning on your grill. I bake the skewers at 350 degrees for 30 minutes turning them every 10 minutes.

Oven Baked Steak and Potato Kabobs Supplies

How do I cook kabobs in the oven?

You will need to soak wooden skewers for 30 minutes in water. Boil the potatoes in a pot of water for 3-5 minutes until a fork goes through them. Drain them and let them cool.

While the skewers are soaking cut the steak and veggies into cubes. Season the steak with Montreal steak seasoning and let stand. In a small bowl make the oil mixture to brush or drizzle over the kabobs before they go into the oven. Thread the steak, potatoes and onion onto the skewers placing them on all on a baking sheet.

Brush the oil mixture onto the kabobs. Bake at 350 degrees for 30 minutes. Turn the kabobs every 10 minutes so they cook evenly. Serve warm as a meal or appetizers.

Oven Baked Steak and Potato Kabobs Ingredients

If you like this recipe you might also enjoy:

Oven Baked Marinated Steak Kabobs
The Best Old Fashioned Chicken Salad
Gluten Free Green Goddess Pasta Salad
Easy Gluten Free Bow Tie Pasta Salad
Air Fryer Grilled Peaches

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

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Oven Baked Steak and Potato Kabobs

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 8 skewers 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked steak and potato kabobs makes a quick meal! The skewers are stacked with beef steak, onions and baby red potatoes. Each kabob is brushed with a rosemary oil mixture that gives them lots of flavor.

Ingredients

Scale

1 pound Baby Dutch Potatoes, cooked
1 ½ pounds Sirloin Steak, cut into 1-inch cubes
1 large Red Onion, cut into 1-inch cubes
1 large Sweet Onion, cut into 1-inch cubes
1 tablespoon Montreal Steak Seasoning
2 tablespoon Olive Oil
1 tablespoon Minced Garlic
1 teaspoon Sea Salt
½ teaspoon Coarse Ground Black Pepper
1 teaspoon Dried Crushed Rosemary

Instructions

Soak the wooden skewers in water for 30 minutes.

In a large pot boil the potatoes for 3-5 minutes until they're tender. Drain and set them aside to cool.

Cut the steak into one inch cubes and season with the Montreal steal seasoning. Cut the onions into one inch cubes and set aside.

In a small bowl whisk together the olive oil, minced garlic, salt, pepper and rosemary. 

Thread the potatoes, steak and onions onto the skewers. This should make 8 full skewers.

Place the kabobs on a baking sheet. Brush or drizzle the olive oil mixture over them.

Bake at 350 degrees for 30 minutes. Turn the kabobs every 10 minutes so they cook evenly.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Meals, Appetizers
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: skewer, beef, rosemary, meals, appetizer, summer, vegetables

The Best Old Fashioned Chicken Salad

· Leave a Comment

a white bowl of the best old fashioned chicken salad on top of baby spinach and arugula.

This is the best old fashioned chicken salad recipe that is healthy and great for lunch! It is an easy homemade recipe that is made without grapes so it is keto and low carb friendly. I cook my chicken in the instant pot and then shred it in the mixer. This recipe is perfect to make ahead to serve on a sandwich or salad.

a white bowl of the best old fashioned chicken salad on top of baby spinach and arugula.

How do you make chicken salad with onions?

For this old fashioned chicken salad I used green onions that I finely diced. You could also use finely diced white onion if that's what you have on hand. Then I added the cooked, shredded chicken breast, celery, green onion to a mixing bowl.

Next, you make the dressing by combining the mayonnaise, white vinegar, dried dill weed, dried tarragon, salt and pepper. Then, pour the dressing over the salad ingredients and stir to combine. It's so simple and delicious!

Old Fashioned Chicken Salad Supplies

How long does homemade chicken salad last?

It will last 3 to 5 days in a sealed container in your refrigerator. I like to make this old fashioned chicken salad the day before. Give the salad a quick stir and then serve on sandwiches or over a salad.

Old Fashioned Chicken Salad Supplies

If you like this recipe you might also enjoy:

Easy Gluten Free Bow Tie Pasta Salad
Seven Layer Salad
Thai Style Cabbage Salad
Gluten Free Kale Caesar Salad
Easy Pea Salad

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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The Best Old Fashioned Chicken Salad

  • Author: Elaine VanVleck
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This is the best old fashioned chicken salad recipe that is healthy and great for lunch! It is an easy homemade recipe that is made without grapes so it is keto and low carb friendly. I cook my chicken in the instant pot and then shred it in the mixer. This recipe is perfect to make ahead to serve on a sandwich or salad.

Ingredients

Scale

3 large Chicken Breast, cooked and shredded
1 cup Chicken Broth
3 stalks Celery, finely diced
3 Green Onions, finely diced
1 cup Mayonnaise
1 Tbsp White Vinegar
½ tsp Dried Dill Weed
1 tsp Dried Tarragon
½ tsp Sea Salt
¼ tsp Coarse Ground Black Pepper

Instructions

Add the chicken breasts and chicken broth to the bowl of your instant pot. Cook on manual for 8 minutes and let the steam release naturally. If you don't have an instant pot you can boil the chicken breasts in water on the stovetop.

Add the cooked chicken breasts to the bowl of your stand mixer and beat until shredded. Alternatively you can use forks to shred the chicken, but the mixer is so fast and easy. Let the chicken cool slightly.

Add the shredded chicken, celery and green onions to a mixing bowl.

In a small bowl whisk together the mayonnaise, vinegar, dill weed, tarragon, salt and pepper.

Pour the dressing over the chicken mixture and stir to combine.

Serve in a gluten free sandwich, on a gluten free wrap or over a bed of salad.

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Gluten Free

Keywords: easy, healthy, keto, low carb, homemade, mayonnaise, lunch, no grapes, chicken

Oven Baked Marinated Steak Kabobs

· Leave a Comment

a white platter with oven baked marinated steak kabobs on it.

This easy recipe for oven baked marinated steak kabobs makes a quick dinner that can be prepped ahead. I like to use beef steak and lots of veggies on each skewer. I marinade the steak at least two hours and then alternate steak and vegetables on each kebab.

This may be an unpopular opinion, but I'm not a big fan of standing at the grill. It's usually hot outside, there may be bugs and my hair ends up smelling like smoke. So, instead I like to make kabobs in the oven. It's so easy and allows me to make yummy skewers of meat and veggies all year long.

oven baked marinated steak kabobs on wooden skewers.

Can you make steak kabobs in the oven?

Yes! It's so simple and it saves you from standing over a hot grill. Be sure to soak your wooden skewers in water for 30 minutes. Then using whatever meat and vegetable combination you like add them to the skewers.

Use a baking sheet to lay the skewers on and bake them. If you want a bit of char you can broil the kabobs, but watch them closely so they don't get too dark.

Oven Baked Marinated Steak Kabobs Supplies

How long do you cook kabobs in the oven?

I like to cook them in the oven at 350 degrees for 30 minutes. Be sure to turn them every 10 minutes so they cook evenly. If they look too dry spray a bit of olive oil on them and finish baking.

Oven Baked Marinated Steak Kabobs Ingredients

If you like this recipe you might also enjoy:

Gluten Free Slow Cooker Meatloaf
Gluten Free Slow Cooker Barbecue Meatballs
Sheet Pan Mini Meatloaves and Sweet Potatoes
Air Fryer Garlic Steak Bites
Crispy Garlic and Rosemary Smashed Potatoes

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Oven Baked Marinated Steak Kabobs

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: approximately 18 skewers 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for oven baked marinated steak kabobs makes a quick dinner that can be prepped ahead. I like to use beef steak and lots of veggies on each skewer. I marinade the steak at least two hours and then alternate steak and vegetables on each kebab.

Ingredients

Scale

Marinade:
⅓ cup Olive Oil
⅓ cup Coconut Aminos
¼ cup Worcestershire Sauce
¼ cup Apple Cider Vinegar
1 Tbsp. Minced Garlic
2 tsp. Onion Powder
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 Tbsp. Italian Seasoning

Kabobs:
1 ½ pounds Sirloin Steak, cut into one-inch cubes
1 large Sweet Onion, cut into one-inch cubes
1 large Red Onion, cut into one-inch cubes
1 Red Bell Pepper, cut into one-inch cubes
1 Orange Bell Pepper, cut into one-inch cubes
1 Yellow Bell Pepper, cut into one-inch cubes
8 ounces Whole Mushrooms

Instructions

Cut the beef steak into one inch cubes.

In a sealed container or a gallon freezer bag add the olive oil, coconut aminos, worcestershire sauce, apple cider vinegar, minced garlic, salt, pepper and Italian seasoning. Add the beef steak cubes to this mixture.

Shake to coat all of the steak pieces. Store in the refrigerator for at least 2 hours. I love to leave the steak in the marinade overnight for lots of flavor.

Soak the wooden skewers in water for 30 minutes.

While the skewers are soaking, cut the sweet onion, red onion and bell peppers into one inch chunks.

Preheat your oven to 350 degrees.

Once the steak has marinated and the skewers have been soaked you are ready to assemble the kabobs. Add a layer of steak and alternating layers of vegetables until you've used all of the ingredients. Lay them on an unlined baking sheet.

Bake at 350 degrees for 30 minutes, turning the skewers every 10 minutes.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: Gluten Free

Keywords: beef, veggies, skewers, vegetable, peppers, onions, marinade, beef skewers, beef kebab, dinner, barbecue, meals