Most of you know by now, I’m a huge fan of batch cooking. Seriously, I have no idea how I would survive if I didn’t batch cook most of my meals. Ever since I started keeping track of my macro ratios, I’ve switched to eating leaner cuts of meat. My favorite lean meat is skinless, boneless chicken breasts. But sometimes, when baking them, they can become a bit too dry and bland. I started experimenting with different marinades and methods of cooking. Since grilling is one of my favorite methods, I purchased a small indoor grill. It’s awesome! I get juicy, delicious, grilled chicken breasts every time.
This marinade is the result of one of my experiments gone totally right. Each week, I pull out my trusty indoor grill, and cook a few of these grilled chicken breasts, to eat throughout the week. This Pineapple-Ginger Grilled Chicken makes it into the rotation quite often.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup unsweetened pineapple juice
- 1/4 cup extra virgin olive oil
- 1/4 cup coconut aminos
- 2 garlic cloves, roughly chopped
- 1 inch piece of grated ginger, or 1 teaspoon ground
- 2 green onions, sliced
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cumin (omit for AIP)
- 1/2 teaspoon salt
Instructions
- Place all ingredients in large bowl or resealable plastic bag.
- Mix well.
- Place bowl or bag in fridge to marinate for 20 minutes to 1 hour.
- Prepare grill. If using and indoor grill, set temperature to 390˚ F.
- Place chicken breast on grill and cook until internal temperature reaches 160˚F, about 20 minutes, flipping midway through cooking.
- To get grill marks, flip each side with grill slats horizontal and then vertical.
- Remove from grill.
- Serve.
Notes
Chicken breasts can be stored for up to a week in the fridge.
I hope you enjoy my Pineapple-Ginger Grilled Chicken recipe. And, while you have your grill out, why not grill up some extra hamburger patties, veggies, or anything else that tickles your fancy. Asparagus is especially yummy when it’s grilled. You could batch grill lots of foods for the days ahead. I always throw on some extras!
As always, I wish you good health…….and, good food!
*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady. – Tara Perillo
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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