This Pineapple Chile Grilled Chicken Marinade is made with luscious tropical pineapple juice, tart fresh oranges and fiery red chiles. It’s Paleo- and Whole30-friendly and comes together in just a few short minutes.
I love springtime. Mainly because it means it’s almost summer again. There are three new lambs out in the field chasing after their mamas, all of the trees are decked out in their finest greenery again and the birds are singing their songs outside the window every morning. The kids are counting down the last two weeks of school, and we’re checking the water temperature in the pool daily waiting on it to get warm enough to jump in.
I’m so glad it’s grilling season again. Less mess, lots of flavor, more hanging out outside and my sweet hubby doing the cooking. What else could a girl want? This Pineapple Chile Grilled Chicken Marinade is what. There are so many great flavors going on here. The luscious, tropical pineapple juice, tart fresh orange and fiery red chiles make for a scrumptious and nourishing sauce. It’s naturally sweet, a little (or a lot) spicy and Paleo- and Whole30-friendly.
Save the leftover marinade and turn it into a thick sauce safe for eating in just ten minutes. All of the flavors are magnified when it cooks down complementing the grilled chicken perfectly. So delish!Print
- 3 boneless, skinless chicken breasts (about 2 lbs.)
- 2 c. 100% pineapple juice
- juiceand zest of 2 medium oranges
- 1/4 c. coconut aminos
- 2 tsp. crushed red chile peppers (halve this if you don’t like spicy foods)
- 1 tbsp. garlic powder
- 1 tsp. sea salt
- 1/4 c. extra light olive oil
- pineapple slices for grilling (optional)
- sweet red bell pepper for grilling (optional)
- Slice each chicken breast width-wise to make thinner cuts.
- Place each piece between two sheets of wax paper and pound with a meat tenderizer to 1/2 inch thickness.
- Combine remaining ingredients in a mixing bowl and whisk until mixed well.
- Cover chicken with marinade and refrigerate for at least 30 minutes.
- Preheat grill to high heat.
- Grill chicken breasts 3-5 minutes per side, or until chicken reaches an internal temperature of 165F.
- Bring remaining marinade to a boil in a small saucepan.
- Boil 10 minutes to remove all bacteria and thicken.
- Serve over grilled chicken and veggies.
Don’t for get to Pin this Pineapple Chile Grilled Chicken recipe for later! Serve with grilled fresh pineapple slices and sweet red peppers and carrots brushed with light olive oil and sprinkled with sea salt and freshly cracked black pepper.