Ingredients:
1/4 C pineapple juice
1/4 C coconut aminos
1/4 C brown sugar, packed
2 TBSP ketchup
2-3 cloves minced garlic
1/2 tsp dry ground ginger
1 tsp sriracha
4 boneless skinless chicken breast

For the Pineapple:
1 large pineapple, peeled, cored and cut into 8-10 slices
1/4 C brown sugar

Instructions:
In a medium mixing bowl, combine pineapple juice, coconut aminos, brown sugar, ketchup, garlic, ginger and sriracha. Set aside a 1/4 cup for basting later.

In a gallon size zip lock bag, pour marinade over chicken breasts, turning the bag to distribute. Marinade from at least 1 hour up to over night. Drain the chicken.

Place pineapple in separate ziplock with brown sugar

Preheat grill to medium high heat. Add chicken and pineapple to grill, cooking for about 5-6 minutes each side. Possibly longer depending on thickness of chicken breasts. Remove from grill, covering in a sealed container or with foil for 5 minutes to let the chicken “rest” and reabsorb it’s juices.

Serve with a side of coconut rice and some fresh veggies. Garnish with fresh chopped cilantro if you desire.

**Nutrition info based off of adding in marinade to find values. As you’re not drinking the marinade and the chicken hasn’t actually absorbed it all, values could vary.