Pineapple Marinated Chicken
THM:E, low fat, no sugar added, gluten/egg/dairy/nut free if using an allergy-friendly soy sauce alternative
Serves: 8-10
  • 20 oz. canned pineapple chunks (canned in their own juice), drained
  • ¾ c. reduced-sodium soy sauce
  • ½ c. water
  • ¼ c. apple cider vinegar
  • 3 garlic cloves, peeled
  • 1 tsp. paprika
  • 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
  • -
  • 2½ lb. chicken tenderloins or chicken breasts cut into strips
  1. Blend the marinade ingredients together in a blender until smooth. Pour over the chicken (it's OK if the chicken is still frozen) and refrigerate in a sealed container for 24 hours.
  2. Grill on both sides until done, basting the chicken generously with extra marinade once before flipping.
To clarify, you are using the pineapple *chunks* in the marinade, not the juice.
Recipe by Briana Thomas at