This Paleo + Whole30 grilled pineapple chicken has a smoky , with a hint of sweetness and juicy grilled pineapple for a healthy summer dinner!
Ingredients
-
1
fresh pineapple, skin removed and cut into rounds with the core removed
-
2
lbs
boneless chicken thighs
(or breasts)
For the marinade:
- 1/2 cup coconut aminos
- 1/4 cup water
- 1/4 cup tomato paste
- 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp smoked paprika
For serving and topping:
-
White or cauli rice
(Cauli rice for Whole30)
-
Mixed greens
-
Chopped green onions
(for topping)
Instructions
-
Soak dates in warm water as noted to soften.
-
To make the
marinade, place all of the ingredients in a blender or food processor
and run continuously to combine all the ingredients until smooth. Stop
to scrape sides down as needed and restart.
-
Place chicken in a
shallow bowl or dish and pour the marinade over. Toss to coat. Cover
and refrigerate for at least 30 minutes or up to 24 hours.
-
When you are
about ready to grill, cut pineapple into rounds as noted. Cut out the
tough inner core from the rounds and set aside.
-
Heat your grill
to high heat (about 500° F). Add the chicken and pineapple to grill and
cook, flipping once and basting chicken with any remaining marinade
until cooked through, about 5-6 minutes on each side depending on the
size of the chicken. Remove pineapple when it is grilled to your liking
(we grilled it just 3-4 minutes per side).
-
Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.