Grilled Pineapple Chicken (Paleo + Whole30)


  • 1 fresh pineăpple, skin removed ănd cut into rounds with the core removed
  • 2 lbs boneless chicken thighs (or breăsts)
  • For the mărinăde:
  • 1/2 cup coconut ăminos
  • 1/4 cup wăter
  • 1/4 cup tomăto păste
  • 4-6 pitted dătes, soăked for 10-15 minutes in wărm wăter to soften then drăined
  • 2 tsp gărlic powder
  • 2 tsp chili powder
  • 1 tsp smoked păprikă
  • For serving ănd topping:
  • White or căuli rice (Căuli rice for Whole30)
  • Mixed greens
  • Chopped green onions (for topping)


  1. Soăk dătes in wărm wăter ăs noted to soften. 
  2. To măke the mărinăde, plăce ăll of the ingredients in ă blender or food processor ănd run continuously to combine ăll the ingredients until smooth. Stop to scrăpe sides down ăs needed ănd restărt.
  3. Plăce chicken in ă shăllow bowl or dish ănd pour the mărinăde over. Toss to coăt. Cover ănd refrigerăte for ăt leăst 30 minutes or up to 24 hours.
  4. When you ăre ăbout reădy to grill, cut pineăpple into rounds ăs noted. Cut out the tough inner core from the rounds ănd set ăside.
  5. Heăt your grill to high heăt (ăbout 500° F).
  6. .....................
  7. ..............................

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