​Grilled Paleo Pineapple Chicken

An entire meal done on the grill! Although I unfortunately got a late start on meal prep and missed out on the sun while making this. I really enjoyed this meal, but without the grilled pineapple I think the chicken breast tasted a little plain. Next time I think I would marinate the chicken in the glaze for at least an hour before grilling. Besides that though, this was the quickest recipe to meal prep and still turned out very much delicious. I paired it with grilled green and yellow squash with red onions, which is probably my favorite grilled veggie combo. I bought two 14 oz packages of pre-sliced squash and diced up half of a red onion. I tossed the veggies in a bowl with 2 Tbsp of olive oil and 1 tsp of salt (although 1/2 tsp is plenty - I just really like salt), and threw everything on the grill. We recently got these Grill Mats, which made for an incredibly easy and clean grilled veggie experience. I'll definitely be using them every time I need to grill veggies! If you need a quick and easy grill meal prep then look no further. This one is a winner!

​Grilled Paleo Pineapple Chicken
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
• ⅓ cup 100% pineapple juice

For the chicken:

• 2 lbs boneless skinless chicken breasts, pounded to ½ inch thickness and cut into strips OR chicken tenderloins
• sea salt to sprinkle on both sides
• ½ tsp onion powder
• ½ 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 ½ inch thick rings
• coconut oil to brush on the grill and pineapple
• sprinkle sea salt
• 1-2 tsp honey to brush on, optional

Directions:

1. 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.
2. 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)
3. 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.
4. 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.
5. Serve the chicken with the pineapple and remaining glaze/sauce set aside for serving. Cauliflower rice would also be delicious with this!

Notes:
*To make date paste, blend ⅓ 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.

​Original recipe found here