• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Onion-Free Guacamole.

• Use this recipe. Store the guacamole in the fridge until you're ready to use it.

Make the Pineapple Pico De Gallo Salsa.

• Use this recipe. Store the salsa in the fridge until you're ready to use it.

Chop the purple cabbage.

• Finely chop the purple cabbage into small, thin pieces. Store the chopped cabbage in the fridge until you're ready to use it.

Make the base (chicken thighs + bacon).

• Chop the raw bacon into bite-sized pieces (no more than 1 in x 1 in).
• Throw the bacon pieces into a pan and cook on medium heat until the pieces start to brown. They should not be crispy yet.
• While the bacon is cooking, cut the raw chicken thighs into long, thin pieces (about 2 in x 1/2 in) - think slivers.
• The pan should be filled with bacon fat by now and the bacon should be almost done. Add the raw chicken thighs to the pan and cook on low-medium heat. The chicken thighs will fry in the bacon fat and the bacon will begin to crisp. This can take up to 15-20 minutes.
• Once the chicken thighs are browned and the bacon is crispy, salt to taste, then the base is done. Set it aside to cool.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Put it all together.

• To each bowl, add the chicken-thigh-bacon base, pineapple salsa, guacamole, and chopped cabbage.
• Serve and enjoy! This dish is best served fresh. Tastes great with Honey Mustard drizzled over the top!