Go Back

Grilled Pineapple Chicken

Grilled Pineapple Chicken - How are you enjoying our grilled summer recipes so far this summer? This Paleo + Whole30 grilled pineapple chicken might be my personal favorite! It's got this smoky barbecue flavor, with a touch of sweetness and that grilled pineapple, does it even get any better? Healthy summer dishes have never tasted so great!
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings: 4
Author: Feodora Nastashia


  • 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)


  • 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 tight inner core from the shells 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 the 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). 
  • Serve chicken and pineapple with your desired side, over rice, or greens (or greens and rice). Enjoy.