Pineapple Chicken – Dinner Recipe

Pineapple Chicken

Pineapple ChickenI’ve been trying to get creative with our meals while doing the weight loss challenge, which isn’t always easy. But over the weekend I made a great meal and will probably have it this weekend again, because that’s how great it was!


2 lbs chicken thighs w/ skin (I didn’t eat the skin, but used it to hold in flavor)
2 TBSP olive oil (divided)
1 TBSP soy sauce
2 c. diced pineapple
3 zucchini (quartered length wise)
1/2 tsp garlic powder
1 TBSP balsamic vinegar
Salt & pepper to taste

For the chicken, I placed the chicken thighs in large bowl, then covered it with 1 TBSP olive oil, soy sauce, and pineapple. Once everything was in the bowl, I mixed it well to ensure the chicken was covered. Place in the refrigerator for 2 hours. We BBQ’d the chicken after it marinaded, but you could also bake it if needed. For the zucchini, I cut the ends off then quartered lengthwise, laying them on a cutting board. I brushed both sides with 1 TBSP olive oil, garlic powder, salt, and pepper. We cooked these for about 4-5 minutes on each side, then brushed each piece with balsamic vinegar, cooking for another 1-2 minutes.

We had leftover chicken so we warmed that up the next day and used it as a great salad topper. YUM!



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