Grilled Pineapple Chicken

This Paleo + Whole30 grilled pineapple chicken has a smoky barbecue flavor, with a hint of sweetness and juicy grilled pineapple for a healthy summer dinner!
Grilled Pineapple Chicken


  1. 1 fresh pineapple, skin removed and cut into rounds with the core removed
  2. 2 lbs boneless chicken thighs (or breasts)
  3. For the marinade:
  4. 1/2 cup coconut aminos
  5. 1/4 cup water
  6. 1/4 cup tomato paste
  7. 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
  8. 2 tsp garlic powder
  9. 2 tsp chili powder
  10. 1 tsp smoked paprika

For serving and topping:

  1. White or cauli rice (Cauli rice for Whole30)
  2. Mixed greens
  3. Chopped green onions (for topping)


  • Soak dates in warm water as noted to soften. 
  • 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.
  • 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.
  • 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.
  • 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.