Pineapple Ginger Chicken

Serves 6

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 

  1. Rinse the chicken breast or thighs and place them into a medium-sized bowl. 
  2. Place all ingredients for the marinade in a blender and blend until smooth. 
  3. 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.
  4. Preheat your grill to medium-high heat. 
  5. 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. 
  6. 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.
  7. Sprinkle with sliced green onions and chopped cilantro, and serve. 

Serve with

Cauliflower rice

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.


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