Grilling season is in FULL EFFECT! It’s one of our favorite parts about summer – cooking and lounging about outside with friends and family. Even more so, you can practically grill just about anything. And doing so gives you such a distinct flavor from the char of the grill. It almost makes things simply taste better.
Especially pineapple. Grilled pineapple just takes eating the tropical fruit to a new level. It’s juices marinate the fruit while it cooks, and the char from the grill gives it an extra pop of flavor. Add to that some marinated jerk chicken and – WOW. You have a perfect paleo meal that is drenched in island flavors to enjoy with friends and families the next time you decide to start the grill. Add some rice as a side, and you have yourself the perfect summer meal.
1/4 cup pineapple juice
3 tbsp. red onion, diced
2 tsp. coconut aminos
2 tsp. jalapeno pepper, seeded and roughly chopped (1 large pepper)
1/2 tbsp. coconut oil melted
1 1/2 tsp. fresh garlic, minced
1 1/4 tsp. fresh lime juice (about 1/4 of a lime)
3/4 tsp. fresh ginger, minced
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice
1/4 tsp. + 1/8 tsp. ground thyme
1/4 tsp. + 1/8 tsp. cinnamon
1/4 tsp. sea salt
1 lb. chicken breast, cut into cubes
1 cup fresh pineapple chunks
- Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
- Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover and refrigerate for at least 4 hours to overnight. If you are short for time, make sure chicken marinates at LEAST 1 hour. (The longer you marinate, the more flavor!)
- Once marinated, preheat your grill to medium high heat. Divide the chicken and pineapple chunks between 4 skewers (if you’re using bamboo skewers, remember to soak them in water first!) and grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.
Recipe via Food Faith Fitness