Ingredients
Pineapple Glaze for the Chicken (make sure all ingredients are near room temp for smooth blending)
- 1 tbsp coconut oil melted but cooled to almost room temperature
- 2 cloves garlic minced
- 2 Tbsp raw honey OR date paste*
- 1 Tbsp coconut aminos
- 2 tsp spicy brown mustard
- 1 tsp chili powder
- 1/3 cup 100% pineapple juice
For the chicken:
- 1 1/2 lbs boneless skinless chicken breasts pounded to 1/2 inch thickness and cut into strips OR chicken tenderloins
- sea salt to sprinkle on both sides
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- pinch red pepper flakes for spice optional
For the pineapple (if grilling pineapple along with the chicken)
- 1 small pineapple sliced into 1/2 inch thick rings
- coconut oil to brush on the grill and pineapple
- sprinkle sea salt
- 1-2 tsp honey to brush on optional
Instructions
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Prepare the glaze first by whisking together all the ingredients, then divide in half and set aside. You will use half while grilling and the other half to serve.
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To prepare the chicken, sprinkle the cut strips or tenderloins with sea salt, pepper, onion powder and smoked paprika on both sides, and brush with glaze (from the half batch reserved for grilling)
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Preheat your grill or grill pan to medium high heat and generously brush with coconut oil. Add the chicken and immediately brush with the glaze again. Cook on one side for 3-4 minutes, or until nicely browned grill-lines are present, flip, brush on more glaze and continue to cook until just done, about 3 more minutes, depending on the thickness of your chicken. Do not overcook - test to see if juices run clear and remove immediately.
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If grilling pineapple along with the chicken, brush the grill with coconut oil and grill the pineapple on med-high heat until nicely caramelized. Sprinkle with sea salt and brush with a small amount of honey if desired.
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Serve the chicken with the pineapple and remaining glaze/sauce set aside for serving. Cauliflower rice would also be delicious with this! Serves 4-6 enjoy :)
Recipe Notes
*To make date paste, blend 1/3 cup dates (softened first in hot water if too dry) with 2 Tbsp water in a high speed blender until pureed. Add drops of water as needed to create a smooth consistency.
Nutrition
Calories: 260kcal
Carbohydrates: 28g
Protein: 25g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 72mg
Sodium: 216mg
Potassium: 610mg
Fiber: 2g
Sugar: 22g
Vitamin A: 335IU
Vitamin C: 75.2mg
Calcium: 29mg
Iron: 1mg