INGREDIENTS
Coconut oil or olive oil for brushing grill/skillet
1 lb
ground chicken (not too lean)
1 1/2 tbsp
coconut aminos
1 tsp
fine grain sea salt (less if you’re sensitive to saltiness)
1 tsp
smoked paprika
3/4 tsp
chili powder (I used ancho chili powder, you can use any)
1/2 tsp
ground cumin
1/2 tsp
garlic powder
4
pineapple slices (about 1/2” thick (you can use canned, in juice only, as an alternative to fresh))
1/2
chipotle ranch sauce (see below)
Butter lettuce for serving
Cilantro or green onion for serving
1/4 cup
+ 2 Tbsp Paleo mayo - either homemade* or purchased**
1/2 tsp
chipotle chili powder
1/2 tsp
fresh lemon juice
1 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
smoked paprika
1 tsp
dried chives
Optional salt
This was easy to make and BIL approved. The sauce is a must!!