Grilled Paleo Pineapple Chicken

Grilled Paleo Pineapple Chicken

This Paleo pineapple chicken has a sweet pineapple coat with a Whole30 inviting choice as well! It's simple, sound, kid affirmed and ideal for summer barbecuing. It can likewise be made stovetop in a flame broil container. Refined sugar, free without gluten and sans dairy.

I've been about sauces, dressings, and coatings recently and this one you certainly would prefer not to miss! Since making a coconut pineapple shower for my pineapple banana biscuits, I've been considering making an "appetizing" pineapple coating to run with chicken. Obviously, the flavorful coating is still sweet, if that bodes well! However, sweet savorily – I think you folks comprehend what I mean at this point, particularly considering the photographs.

I needed to make the coating for this formula with a Whole30 choice, and I tried it both with nectar and with date glue. Astonishment shock! Both were flavorful.

I've learned over the previous year or so you can basically sub date glue in little sums in many dressings and sauces that initially contain either nectar or maple syrup. Without a doubt, it changes the shading somewhat, yet generally it's an incredible method to expand your Whole30 menu with bunches of new potential outcomes!

Grilled Paleo Pineapple Chicken


Ingredients :
  • 1 tbsp coconut oil melted but cooled to almost room temperature
  • 2 cloves garlic minced
  • 2 Tbsp raw honey OR date paste*
  • 1 Tbsp coconut aminos
  • 2 tsp spicy brown mustard
  • 1 tsp chili powder
  • 1/3 cup 100% pineapple juice
for the chicken:
  • 1 1/2 lbs boneless skinless chicken breasts pounded to 1/2 inch thickness and cut into strips OR chicken tenderloins
  • sea salt to sprinkle on both sides
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
pinch red pepper flakes for spice optional
  • for the pineapple (if grilling pineapple along with the chicken)
  • 1 small pineapple sliced into 1/2 inch thick rings
  • coconut oil to brush on the grill and pineapple
  • sprinkle sea salt
  • 1-2 tsp honey to brush on optional

Instructions :
  1. Prepare the glaze first by whisking together all the ingredients, then divide in half and set aside. You will use half while grilling and the other half to serve.
  2. To prepare the chicken, sprinkle the cut strips or tenderloins with sea salt, pepper, onion powder and smoked paprika on both sides, and brush with glaze (from the half batch reserved for grilling)
  3. Preheat your grill or grill pan to medium high heat and generously brush with coconut oil. Add the chicken and immediately brush with the glaze again. Cook on one side for 3-4 minutes, or until nicely browned grill-lines are present, flip, brush on more glaze and continue to cook until just done, about 3 more minutes, depending on the thickness of your chicken. Do not overcook - test to see if juices run clear and remove immediately.
  4. If grilling pineapple along with the chicken, brush the grill with coconut oil and grill the pineapple on med-high heat until nicely caramelized. Sprinkle with sea salt and brush with a small amount of honey if desired.
  5. Serve the chicken with the pineapple and remaining glaze/sauce set aside for serving. Cauliflower rice would also be delicious with this! Serves 4-6 enjoy 🙂
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