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Grilled Pineapple Chicken (Paleo + Whole30)

Grilled Pineapple Chicken (Paleo + Whole30)


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)


  1. Soak dates in warm water as noted to soften. 
  2. 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.
  3. 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.

Grilled Pineapple Chicken (Paleo + Whole30)

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