- Skill Level: Beginner
- Serves: 4
- Start to Finish: 20 minutes
- Prep: Up to overnight
- 952mg Sodium
- 18g Carbs
- 1g Fiber
- 18g Fat
- 3g Saturated Fat
- 37g Protein
- 32mg Calcium
- 1mg Iron
If you can’t take the time off to take a spring break vacation, head to the islands with this spicy and sweet entree. Jalapenos, ginger, and red pepper flakes jack up the heat while pineapple juice mellows it all out.
Appropriate for: Gluten-free, paleo diets
- 1 small onion, roughly chopped
- 1 jalapeño pepper, de-seeded and chopped
- 1/2 cup coconut aminos
- 1/2 cup pineapple juice
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh chopped cilantro
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1 teaspoon coconut oil (optional)
1. Place first 16 ingredients (onion through pepper) in a blender or food processor. Blend until smooth. Reserve half the marinade, and marinate chicken in other half for several hours or overnight.
2. Preheat a gas or charcoal grill to high heat or preheat a sauté pan to medium and add coconut oil. Cook chicken about 5 minutes on each side until cooked through.
3. While chicken cooks, pour reserved marinade into a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 5 minutes.
4. When chicken is done, let rest 5 minutes. Before serving, brush chicken with remaining glaze.
Recipe provided by PaleoPlan.com