Grilled Pineapple Chicken (Paleo + Whole30)
April 03, 2019
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Grilled Pineapple Chicken (Paleo + Whole30) ,
By Linsay Wilson .
This Paleo + Whole30 grilled pineapple chicken has a smoky barbecue flavor, with a hint of sweetness and juicy grilled pineapple for a healthy summer dinner!
Prep Time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
Servings: 4 Servings
• 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)
• 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).
Read More this full recipes at Grilled Pineapple Chicken (Paleo + Whole30)
This Paleo + Whole30 grilled pineapple chicken has a smoky barbecue flavor, with a hint of sweetness and juicy grilled pineapple for a healthy summer dinner!
Prep Time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
Servings: 4 Servings
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).
Read More this full recipes at Grilled Pineapple Chicken (Paleo + Whole30)
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