Ingredients
Scale
- 1 fresh pineapple (cut into rounds)
- 2 lbs boneless chicken thighs
- 1/2 cup coconut aminos
- 1/4 cup pineapple juice
- 1/4 cup tomato paste
- 4–6 pitted dates (soaked)
- Spices: garlic powder, chili powder, smoked paprika
Instructions
- Soak dates in warm water for 10 minutes to soften.
- In a blender, combine all marinade ingredients (including soaked dates) and blend until smooth.
- Place chicken in a shallow dish, pour marinade over it, and coat evenly. Refrigerate for at least 30 minutes or up to 24 hours.
- Preheat grill to high (about 500°F). Grill marinated chicken and pineapple rounds for about 5–6 minutes per side until chicken reaches internal temperature of 165°F.
- Serve grilled chicken and pineapple over rice or mixed greens, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg