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Grilled chicken breasts on a black plate served with grilled pineapple rings and green onions. A gold fork and knife sit alongside the plate and there are two bowls, one filled with white rice and one with additional grilled pineapple rings.
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5 from 1 vote

Whole30 Grilled Pineapple Marinated Chicken

This marinade is so good and perfect for batch cooking while on Whole30. The longer you marinate, the better with this recipe!
Prep Time10 mins
Cook Time15 mins
Resting Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: main course, whole30
Servings: 4


  • 4 chicken breasts boneless, skinless
  • I can pineapple rings sugar free, with juice
  • ½ cup coconut aminos
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper


  • In a large mixing bowl, add chicken breasts.
  • Add all ingredients to the mixing bowl, making sure chicken breasts are fully covered. When adding pineapple juice, add all of the juice, but not the actual pineapple rings.
  • Mix all ingredients together, I like to use my hands.
  • Cover the mixing bowl with plastic wrap and refridgerate for at least 6 hours, up to overnight.
  • Before grilling, briefly set on paper towel or remove excess marinade prior to grilling. Grill until internal temperature is 170°F. Allow chicken to rest for 10 minutes prior to slicing.
  • Grill pineapple rings and green onions and serve everything over rice (if not on Whole30.)


Marinate chicken for at least 6 hours. For best results, marinate overnight up to 24 hours.