• 1 fresh pineapple, skin & core removed, cut into rounds
  • 2 lbs boneless chicken thighs, or breasts

Marinade Ingredients:

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


  1. Soak dates in warm water as noted to soften.
  2. For the marinade, place all of the ingredients in a blender or food processor and run continuously to combine until smooth.
  3. Place chicken in a freezer sized sealable bag, pour the marinade over, toss to coat. Seal the bag and refrigerate for at least 30 minutes but preferably overnight.
  4. When you are about ready to grill, cut pineapple into rounds, having removed the skin and core.
  5. Heat your grill to high heat, add the chicken and pineapple to the grill.
  6. Using any remaining marinade, baste the chicken while grilling, flipping once until cooked through, about 5-6 minutes on each side.
  7. Remove pineapple from the grill while its still slightly firm, about 3-4 minutes.
  8. Serve chicken and pineapple with your desired side, this recipe goes great with cauliflower rice and green beans!
  9. Enjoy!