I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!
- 3 lb. bone-in skin-on chicken thighs (about 6 thighs)
- Salt and pepper
- 1 c pineapple juice
- 1/4 c soy sauce
- 1/4 c packed brown sugar
- 1/4 c ketchup
- 1/4 c chicken broth
- 1 tbsp Sriracha
- 3 cloves garlic, minced
- 2 tsp freshly grated ginger
- 1 pineapple, cut into wedges
Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
Serve pineapple and grilled chicken together.
Serves 4 – 6.
The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.
- 1 1/2 Tbsp tahini sauce
- 2 tsp Grade B maple syrup
- 1 Tbsp apple cider vinegar
- 2 Tbsp pineapple juice
Combine all ingredients in a small jar and shake.
- 1 head of romaine, chopped
- 1/4 c pineapple chunks
- 2 tbsp unsweetened coconut
- 1/4 c nuts of your choice, toasted and chopped
- 1/4 c dried cranberries or pineapple
Add to a large bowl drizzle with some dressing and toss to coat.
Serves 2 – 4.
These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.
- 1/2 red onion, sliced thin
- Juice of 1 lime
- I pineapple cores and sliced into rounds
- Olive oil
- 1 lb shrimp
- 1 tbsp hot sauce
- 8 corn tortillas
- 1 avocado sliced thin
- 1 jalapeños, sliced thin,
- Cilantro chopped
- Cabbage slaw
- Shredded carrots
- 2 limes juiced
Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.
Toss onions with juice of 1 lime, set aside.
Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.
Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.
Heat tortillas in microwave wrapped in moist towel for 1 minute.
Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.
The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado
1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño
and the lime dressing.
These aren’t quite whole30 since they frown of food that is legal but looks illegal. I’m sick of eggs, so I don’t care.
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
1/2 c chopped pineapple
1/3 c coconut milk
Combine dry ingredients. Combine wet ingredients. Combine all and whisk until smooth.
Heat a griddle over medium heat, when hot pour a 1/4 C batter onto griddle and cook 3 – 4 minutes per side. Let the first side cook a little longer so it’s easier to flip. These are very delicate.
Makes about 12 pancakes.
This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor.
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
1 c green onions, sliced thin
Salt and pepper to taste
In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions.
Serves 4 – 6
Quick and healthy breakfast smoothie.
1 c coconut milk
1 c frozen pineapple
1 c baby kale
1 c baby spinach
Blend and enjoy!