– 1 lb. boneless, skinless chicken breasts (about 3-4 medium) Pineapple Marinade: – 1/3 c. avocado oil (or olive oil) – 1/4 c. low sodium soy sauce (or soy aminos) – 1/4 c. pineapple juice – 2 Tbsp. brown sugar substitute (like Swerve) – 2 Tbsp. low-sugar ketchup – 2 tsp. minced garlic (about 2-3 cloves) – 1/2 tsp. ground ginger – 1/2 tsp. chili powder – 1/2 tsp. ground pepper – 1/2 tsp. salt
Pour the remaining marinade over the top of your chicken that has been placed in a resealable bag or shallow dish. Make sure the marinade coats the chicken well. Refrigerate the marinated chicken for 30 minutes to 24 hours.
Once the chicken has spent time marinating, it is ready to be grilled. Remove the chicken from the marinade and discard the remaining marinade. Your chicken is ready to grill when the temperature reached 350-400 degrees.