Grilled Chicken with Pineapple Teriyaki
This grilled chicken is topped with a delicious teriyaki sauce naturally sweetened with pineapple and honey. Since this teriyaki sauce is made from coconut aminos instead of soy sauce, it’s wonderful for anyone with a soy or gluten intolerance, or for those following the Paleo diet. Serve this with your favorite side dishes for a complete meal.
Prep time: 30 minutes
Cooking time: 20 minutes
Yield: Serves 4
½ cup coconut aminos
½ cup pineapple chunks
2 tablespoons apple cider vinegar
2 teaspoons honey
1-inch piece fresh ginger, minced
2 cloves garlic, minced
2 teaspoons arrowroot flour
4 medium chicken breasts
Salt and pepper
- Add coconut aminos, pineapple chunks, apple cider vinegar, honey, ginger and garlic to a blender and blend until smooth. Add the coconut aminos mixture to a small saucepan over medium heat and bring to a boil. Lower heat and let mixture simmer for another 5 minutes. Whisk in the arrowroot flour and remove from heat.
- Add the chicken breasts to a glass baking dish and cover with ¼ cup of the teriyaki sauce. Let marinate in the fridge for about 30 minutes. (Keep the remaining teriyaki sauce separate in the refrigerator.)
- Preheat grill to medium-high heat. Remove the chicken from the marinade and discard any remaining marinade. Season the chicken lightly with salt and pepper. Place the chicken on the grill and cook for about 7 minutes; then flip and cook an additional 5–7 minutes on the second side, or until the internal temperature reaches 165 degrees F.
- Remove chicken from the grill and serve, topped with the reserved teriyaki sauce.