Description
Tender chicken thighs marinated in a sweet, tangy tropical blend of fresh pineapple juice, dates, soy sauce, and savory spices, grilled to perfection with charred pineapple. A quick, family-friendly summer dish that’s gluten-free, Whole30-friendly, and bursting with flavor.
Ingredients
4-6 chicken thighs
1 cup fresh pineapple juice
1/2 cup pitted dates, chopped
3 tablespoons soy sauce (use gluten-free or low-sodium if preferred)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground ginger
Salt to taste
Fresh pineapple slices for grilling
Instructions
Preheat grill to medium-high heat
In a bowl, whisk pineapple juice, dates, soy sauce, olive oil, garlic, paprika, ginger, and salt
Add chicken thighs to the marinade, ensuring they are fully coated
Let marinate for 20 minutes (or overnight if possible)
Grill chicken for 6-7 minutes per side or until fully cooked and charred
Meanwhile, grill fresh pineapple slices for 2-3 minutes per side until caramelized
Serve chicken with grilled pineapple and a small bowl of remaining marinade as a dipping sauce
Notes
Use fresh pineapple for best flavor; canned pineapple can make the chicken soggy
For a thicker sauce, reduce marinade on the grill for 1-2 minutes before dipping
Ensure chicken reaches an internal temperature of 165°F
Store leftover chicken in an airtight container in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American / Tropical