Whole30 Hawaiian Barbecue Chicken
Transform your weeknight dinners with this flavorful and healthy Whole30 Hawaiian Barbecue Chicken recipe! This mouthwatering dish features tender, juicy chicken thighs marinated in a tropical blend of fresh pineapple, coconut aminos, apple cider vinegar, and zesty spices like ginger and paprika. Grilled to perfection, every bite is perfectly smoky, sweet, and tangy—just like classic barbecue, but completely Whole30 compliant! The marinade is not only used as a tenderizing agent but also simmered to create a rich, sticky sauce that elevates the chicken to new heights. Garnished with fresh cilantro and green onions, this dish delivers a vibrant presentation and bold flavors that will whisk you away to the islands. Ready in under an hour with minimal prep, this recipe is perfect for a quick grill night, summer gatherings, or meal prep for the week ahead!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks
- 0.5 cup coconut aminos
- 0.25 cup unsweetened apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, chopped
- 0.25 cup fresh cilantro, chopped
Instructions
In a blender, combine the pineapple chunks, coconut aminos, apple juice, apple cider vinegar, ginger, garlic, onion powder, paprika, salt, and black pepper. Blend until smooth to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks.
While the chicken is grilling, bring the remaining marinade to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for about 5-10 minutes until slightly thickened.
Once the chicken is cooked, remove from the grill and let it rest for a couple of minutes.
Serve the grilled chicken topped with the thickened marinade, garnished with chopped green onions and fresh cilantro.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5345 mg | 232% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 51.4 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
