Grilled Pineapple BBQ Chicken (paleo/whole 30)

Grilled Pineapple BBQ Chicken (paleo/whole 30)

Grilled Pineapple Chicken (paleo/whole 30)



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


  • 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


  • White or cauli rice (Cauli rice for Whole30)
  • Mixed greens (I used lacinato kale, carrot tops, & beet greens)
  • Chopped green onions for topping



  • 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.

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