Updated: Jun 2
Spring is finally here! And with that it's time to clean off the BBQ and get grilling!
This Pineapple BBQ Chicken recipe is an easy way to meal prep lunches or dinners for the whole family. As a nutrition coach, I try to find ways to make meal prep seamless for clients and this recipe does just that. This recipe is cooked in individual portions and transitions very conveniently into prepackaged meals. Just transfer your cooked foil portions to Tupperware and you have a ready to go meal for the next day.
For more calories or to add more carbs to the meal, you can serve your Pineapple BBQ Chicken with your fav complex carb. I added my Pineapple BBQ Chicken to basmati rice, it is a higher carb option but timed out properly it can be an ideal pre-work out or post-work out meal.
This recipe is gluten free, dairy free, and seriously delicious. If you are vegan you can simply swap out the chicken for firm tofu.
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Pineapple BBQ Chicken
1lb. Organic Chicken Breast
1 Pineapple (diced)
2 tsp. Soy sauce (gluten free)
2 Garlic cloves (minced)
1 Red bell pepper (diced)
2 Zucchini (diced)
1/2 cup Bbq Sauce (gluten free)
Heat the grill to medium heat. Cut 4 sheets of aluminum foil. Divide the chicken, veggies, and pineapple into 4 equal servings.
Wrap each portion in the aluminum foil.
In a small bowl, combine bbq sauce, soy sauce, and garlic.
Add the sauce to the chicken mix but reserve about ¼ of it.
Place chicken packets onto the grill and cook for 15-20 minutes, flipping half way.
Once cooked baste the chicken with the remaining sauce.
Place the pineapple chicken on a bed of rice for a larger meal or for more carbs (optional).
Desire Fitness specializes in womens health and offers custom meal plans and online personal training.
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