Pineapple Ginger Chicken
3 pounds boneless chicken breasts or thighs
1 cup chopped pineapple
1 large lime juiced
*4 tablespoons coconut aminos
3 tablespoons raw apple cider vinegar
2 tablespoons maple syrup or honey
2 tablespoons tomato paste
1-inch fresh ginger, peeled
3 cloves garlic peeled
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon black pepper
3 green onions, sliced
½ cup cilantro, chopped
- Rinse the chicken breast or thighs and place them into a medium-sized bowl.
- Place all ingredients for the marinade in a blender and blend until smooth.
- Pour the marinade over the chicken and gently toss together. Place a plate or a cover over the bowl and allow the chicken to marinate on your counter for up to 30 minutes or in your refrigerator for about an hour, no longer.
- Preheat your grill to medium-high heat.
- Spray the grill grates with avocado or olive oil. Remove the chicken from the marinade and place onto the grill. Keep a basting brush handy to brush on more marinade over the meat as it cooks.
- Cook the chicken for 15 minutes or more, flipping every 5 minutes or so. Cook until juices run clear and the meat is opaque throughout. Place onto a clean plate to serve.
- Sprinkle with sliced green onions and chopped cilantro, and serve.
Cilantro lime rice
Zucchini slices ~ slice ¼ inch thick, brush with olive oil, salt and pepper. Grill until lightly charred but still firm.
Skewered veggies brushed with olive oil, salt and pepper
Grilled pineapple slices~ brush with olive oil and grill until charred and lightly colored . Drizzle with honey prior to serving
Option: Cube meat and thread onto skewers.
*Coco aminos are a dark, thin sauce (similar to soy sauce or a thin teriyaki sauce) made from the sap or nectar of a coconut palm tree. Can substitute soy or tamari.