Grilled Pineapple Chicken Thighs (Print Version)
Juicy chicken thighs in sweet pineapple marinade, grilled alongside caramelized pineapple rounds for a perfect summer meal.
# Ingredients:
→ Main Ingredients
01 -
1 fresh pineapple, skin removed, cut into rounds, core removed
02 -
2 lbs boneless chicken thighs or breasts
→ Marinade
03 -
1/2 cup coconut aminos
04 -
1/4 cup pineapple juice or water
05 -
1/4 cup tomato paste
06 -
4-6 pitted dates, soaked in warm water for 10-15 minutes and drained
07 -
2 tsp garlic powder
08 -
2 tsp chili powder
09 -
1 tsp smoked paprika
→ Serving and Topping
10 -
Cooked white rice or cauliflower rice
11 -
Mixed greens
12 -
Chopped green onions
# Steps to Follow:
01 -
Soak dates in warm water for 10-15 minutes to soften, then drain.
02 -
In a blender or food processor, combine coconut aminos, pineapple juice, tomato paste, soaked dates, garlic powder, chili powder, and smoked paprika. Blend until smooth, scraping down the sides as needed.
03 -
Place chicken in a shallow dish and pour the marinade over it. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 24 hours.
04 -
Cut the pineapple into rounds and remove the tough inner core from each round. Set aside.
05 -
Preheat the grill to high heat (about 500°F). Add chicken and pineapple slices to the grill. Cook chicken for 5-6 minutes per side, basting with any remaining marinade. Grill pineapple slices for 3-4 minutes per side or until caramelized based on preference.
06 -
Serve grilled chicken and pineapple with your choice of sides, such as cooked rice or mixed greens. Garnish with chopped green onions. Enjoy!
# Additional Notes:
01 -
For best results, let the chicken marinate for at least 30 minutes before grilling to enhance flavor.