Grilled Pineapple Chicken #healthy #lowcarb

How have you been making the most of our flame broiled summer formulas so far this mid year? This Paleo + Whole30 flame broiled pineapple chicken may very well be my undisputed top choice! It has this smoky grill enhance, with a trace of sweetness and that barbecued pineapple… does it by any chance improve? Solid summer suppers have never tasted so great!

The kind of the chicken marinade for this formulas resembles a tidied up Hawaiian BBQ sauce. It's somewhat smoky, somewhat sweet and will make them lick the additional items off your fingers! We utilize all genuine sustenance fixings not at all like many locally acquired sauces and marinades and dates are our essential sugar, keeping this one Whole30 agreeable if that is your thing!

We utilize chicken thighs in this formula which concoct before long, and we cherish barbecuing the chicken and pineapple on high warmth and furthermore on our Traeger wood pellet flame broil. The Traeger truly includes a layer of smoke you simply don't get with a conventional barbecue. It additionally reliably cooks everything to flawlessness. I need to concede that flame broiling on our old charcoal barbecue was continually scary to me… like I would prefer to warm the house up cooking with the stove/broiler than attempt to get the charcoals moving, without making an all out chaos.

Ingredients :

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)

For the marinade :

• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika

For serving and topping :

• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Instructions 

1. Soak dates in warm water as noted to soften. 
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

For more details : bit.ly/2WNGJDV