Grilled Pineapple BBQ Chicken (paleo/whole 30)

Grilled Pineapple Chicken (paleo/whole 30)

INGREDIENTS

• 1 fresh pineapple, skin removed and cut into rounds with the core removed (see recipe notes)
• 2 lbs boneless chicken thighs (or breasts)

FOR THE MARINADE:

• 1/2 cup coconut aminos
• 1/4 cup pineapple juice (or sub water if you don't have any)
• 1/4 cup puréed beets (it tomato paste)
• 4-6 pitted dates
• 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 (I used lacinato kale, carrot tops, & beet greens)
• Chopped green onions for topping

INSTRUCTIONS 

• Soak dates in warm water as noted to soften. 
  
• 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.
  
• 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.
  
• When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
  
• Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
  
• Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.