This grilled chicken recipe is so easy to make and perfect for a summer bbq! It has just 7 ingredients and only takes about 15 minutes of hands-on time. This recipe is gluten free, dairy free, and can be made Whole30 and paleo.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Servings: 4servings
Ingredients
2cupspineapple juice
2Tbsptamarisub coconut aminos for Whole30/paleo
2Tbspavocado oil
2large cloves garlicminced or pressed
1.5tspfine sea saltincrease to 2 tsp if using coconut aminos
1.5lbchicken breastcubed (1" pieces)
1pineapplecubed (1" pieces)*
6jalapeñoscut into thick rounds
Avocado oil for brushingapprox. 1/4 cup
Instructions
Make marinade by combining 2 cups pineapple juice, 2 Tbsp tamari, 2 Tbsp avocado oil, 2 large cloves garlic (minced), and 1.5 tsp fine sea salt (increase to 2 tsp if using coconut aminos) in a glass measuring cup. Stir until salt dissolves. Pour all but 1/2 cup of the marinade into a shallow dish for marinating. The reserved 1/2 cup liquid will be for basting.
Marinate chicken by placing 1.5 lb cubed chicken breast in marinade. Push down into the liquid to cover. Allow to marinate for 45 minutes at room temperature (refrigerate if your room is very warm).
Preheat grill to 425ºF (218ºC) or medium-high.
Make skewers by threading marinated chicken, cubed pineapple, and 6 sliced jalapeños onto metal skewers. If using wooden skewers make sure to soak them first.
Once grill is hot, brush skewers and grill grates with avocado oil. Grill skewers for 5 minutes with the lid closed. Baste with liquid, flip, then cook for 5 more minutes with lid closed. Baste with liquid, flip, then cook for 2 final minutes with lid closed. If your chicken pieces are larger than 1" they will likely need more time to cook through. Cook to 165ºF (74ºC).
Carefully remove from grill and serve immediately.
Notes
*Only about 3/4 of the pineapple will be used in this recipe