Jerk Chicken Marinade
1 T. wheat-free Tamari
1 T. olive oil
2 t. allspice
1 t. dried thyme
1 t. chipotle chili powder
1/2 t. of each: cinnamon, nutmeg, sea salt, pepper
3 green onions, chopped
1/2 onion, chopped
Blend all ingredients in a food processor until combined and a paste forms.
4 chicken breasts
Place chicken breasts in resealable bag, squeeze lime juice over chicken. Spread marinade over chicken. Refrigerate for a few hours or overnight. Remove chicken from fridge 30 minutes before grilling. Grill over medium heat for 8-10 minutes per side, or until chicken is cooked through and juices run clear.
1 (20 oz) can sliced pineapple
(fresh pineapple would work, too. I just opted for the cheaper version this time)
Spray/drizzle a little olive oil onto each slice. Grill over medium heat for about 4 minutes per side, or until grill marks show and surface of pineapple looks a bit dryer.