Ingredients

The following ingredients have 5 Servings
  • 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
  • 1/3 cup 100% pineapple juice
  • 1 1/2 lbs boneless skinless chicken breasts (pounded to 1/2 inch thickness and cut into strips OR chicken tenderloins)
  • sea salt to sprinkle on both sides
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • pinch red pepper flakes for spice (optional)
  • 1 small pineapple (sliced into 1/2 inch thick rings)
  • coconut oil to brush on the grill and pineapple
  • sprinkle sea salt
  • 1-2 tsp honey to brush on (optional)

Instruction

  • 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.
  • 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)
  • 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.
  • 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.
  • Serve the chicken with the pineapple and remaining glaze/sauce set aside for serving. Cauliflower rice would also be delicious with this! Serves 4-6 enjoy :)