Grilled Pineapple Chicken

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This grilled pineapple chicken will transport you to sandy beaches and sunshine with its tropical and sweet flavors. The coconut aminos and spices add a nice umami and slight kick to balance out the sweetness of the dates and pineapple. This marinade may be a little thicker than you’re used to. Don’t fret, this is intentional to ensure a good coating that will caramelize when grilled. If pineapple isn’t in season, feel free to use canned as long as it is packed in its own juices and has no added sugars. With this easy marinade you can have a piece of paradise any night of the week!          

Grilled Pineapple Chicken

Serves 4
Prep: 25 min
Cooking: 15 min                                                                                                                                                                                           Total: 40 min
Beginner

Ingredients:

2 Tbsp. honey 

1 tsp. apple cider vinegar

2 Tbsp. aged balsamic vinegar  

½ tsp. ginger, fresh grated 

⅔ Cup beef bone broth, good quality  

¼ tsp. salt 

4 Dates, pitted no sugar added, softened

¼ Cup pineapple juice (from pineapple or canned no added sugar) 

1 Tbsp. tomato paste (no sugar added, I use Bionature) 

4 cloves of garlic, minced 

½ tsp. Paprika 

½ tsp. chili powder  

4 Chicken breasts

1 Pineapple, cored and sliced into rings

      Method Of Prep:

  1. Gather and prep ingredients. Start by making the coconut aminos for the marinade.
  2. In a small pan combine honey, apple cider vinegar, balsamic vinegar, ginger, bone broth, and salt.
  3. Bring to a boil and reduce by half, or until thick. Set aside to cool.
  4. Next, place pitted dates in a small bowl.
  5. Cover with boiling water and let sit for 10 minutes.
  6. After 10 minutes, drain the dates and blend in a high-speed blender with the coconut aminos until it resembles a paste.
  7. Place in a medium bowl. In the same bowl, add pineapple juice, tomato paste, garlic, and spices.
  8. Whisk to evenly distribute.
  9. Add in chicken breasts and cover well.
  10. Refrigerate for at least 2 hours, I like to refrigerate up to 4.
  11. While waiting you can break down your pineapple. Cut off the top and bottom so it stands up. Carefully slice down the pineapple to remove skin. Take a corer and remove the hard core. Slice into rings, set aside. Alternatively, if you do not have a pineapple corer you can slice into rings after peeling, and use a small circle cookie cutter to punch out the core from each slice.
  12. Once your marinade has set for allotted time, preheat your grill to about 500°F.
  13. Place chicken breast on grill and brush remaining marinade over the chicken. Be sure to do this right when you start cooking the chicken since the marinade has been in contact with raw chicken.
  14. Grill chicken breast, about 4-5 minutes on each side, or until they have reached 165°F.
  15. About halfway through grilling the chicken breasts, place the pineapple rings on the grill.
  16. Grill 2-3 minutes per side or until nicely marked and beginning to get soft.
  17. When you’re ready to serve, slice chicken and top with pineapple. I love serving this over cauliflower rice for an easy meal.     

                                                                 

Nutrition Facts:
Calories- 286
Carbs- 40g 
Fat- 2.6 g
Protein- 28.4