This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
This Pineapple Marinated Chicken has an intense flavor but only requires a few ingredients and a few minutes of your time! I marinated the chicken for 24 hours before grilling to ensure a tender, flavorful result, and I wasn’t disappointed. You may be able to get away with less marinade time, but do so at your own risk. 😉
My whole family loved this chicken, and I was happy to have found another easy THM:E meal recipe. As you can see in these pictures, I paired the chicken with fresh veggies and some cantaloupe cubes for a colorful plate.
Got leftovers? Not a problem. This chicken would be great on a low-carb wrap or over a salad for lunch.
As always, check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my kid-friendly recipes
- all my dairy-free recipes
- 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
- 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.
- Grill on both sides until done, basting the chicken generously with extra marinade once before flipping.
Suggested products:
Do you blend the pineapple chunks or just the juice?
You drain the juice, so you will be blending only the chunks in the marinade. 🙂 This cuts down the glycemic impact because the fiber in the fruit helps blunt an insulin spike.
Is the plate in your post an actual representation of a meal? Just wondering if two tenderloins would be enough. Can’t wait to try this, it looks delicious!!
This would be a good lunch for me personally. 🙂 If I’m still hungry, I’d add a FP shake for dessert. You can definitely have more than 2 chicken tenders if you like!
Could i use mango chunks instead of pineapple?
I don’t see why not, if you like the flavor of mango, that is!
Thank you!
Sounds delish… but I am curious as to the number of carbs you get from this marinade; just so I could get some ideas for other sides, desserts to be able to pair with it.
Hi Marcia! Without doing actual scientific testing, I’m not sure how I’d figure out how much marinade (and carbs) actually soaks into the chicken. You should be able to pair a moderate carb source with the chicken for a THM:E meal without issue.
Thanks!
Hi Briana, This chicken recipe looks delicious. I am wondering if there is a substitute the apple cider vinegar with. I am allergic to vinegar. I sure appreciate all you do! Thank you!
Hi Pam! You could try lemon juice or a combination of lemon and lime juice. 🙂
Do you think it would work to sub liquid aminos for the soy sauce?
This recipe sounds divine! Thanks for sharing!!
That should be fine!