High-Protein BBQ Chicken & Pineapple Bowl for a Healthy Memorial Day Cookout
Memorial Day isn’t just the unofficial start to summer—it’s a powerful day of remembrance. As we honor the courage and sacrifice of those who served, it’s also a time to gather with loved ones, reflect, and reconnect. What better way to do that than with a meal that’s both meaningful and nourishing?
My BBQ Chicken & Grilled Pineapple Bowls were crafted with just that spirit in mind. It’s a vibrant, grill-friendly dish that’s festive enough for your holiday table but rooted in ingredients that support real, whole-body wellness.
Why This Meal Works for the Holiday—and Your Health
✔️ High-Quality Protein:
Lean grilled chicken provides the foundational macronutrient your body needs for energy, blood sugar stability, and stress recovery. Each serving offers ~28g of protein (or up to 40g if you increase the portion).
✔️ Natural Carbs for Stress Support:
Roasted sweet potatoes and pineapple don’t just bring sweetness—they’re rich in antioxidants, vitamins, and fiber. Sweet potatoes provide complex carbohydrates that support cortisol regulation and steady energy, while pineapple offers bromelain, a natural anti-inflammatory enzyme.
✔️ Seasonal Produce That Heals:
Grilled bell peppers, pineapple, and red onion add color and crunch, delivering vitamin C and anti-inflammatory compounds that help combat oxidative stress—a major concern for anyone managing chronic stress or burnout.
✔️ Glaze That’s Clean and Flavorful:
The honey-lime glaze adds a sweet-tangy pop without refined sugar or preservatives. A little drizzle goes a long way in flavor and in nourishing your body at the cellular level.
✔️ Balance in Every Bite:
Pairing protein, slow-burning carbs, and healthy fats (from olive oil) makes this bowl a balanced meal that leaves you full, energized, and satisfied without the blood sugar crash.
Make It Your Own
You can serve this bowl over cauliflower rice for a lighter, grain-free version or over quinoa for added plant-based protein and fiber. Want to batch-prep for the week? Double the ingredients and store each element separately to mix and match all week long.
Whether you’re honoring a loved one, enjoying a backyard cookout, or just looking for a summer meal that’s both healthy and satisfying, this recipe brings heart and health to your holiday.
👉 Looking for more ways to support your energy, focus, and resilience this season?
Explore my Heal Your Stress from the Inside Out™ coaching program—a whole-body wellness experience designed for professionals navigating chronic stress and burnout.
📘 And if you haven’t yet, check out my book, Heal Your Stress from the Inside Out, which dives deeper into the connection between stress, nutrition, and sustainable healing.
Let this Memorial Day be one of remembrance, gratitude, and renewed strength—from the inside out.
BBQ Chicken and Grilled Pineapple Bowls
Equipment
- grill or grill pan
- baking sheet
- knife
- cutting board
- mixing bowl
- whisk
- aluminum foil or parchment paper
Ingredients
- 1 lb boneless skinless chicken breasts cut into strips or cubes
- 1 medium sweet potato peeled and cubed, ~1½–2 cups
- 1/2 pineapple peeled, cored, and sliced
- 1 cup chopped bell peppers red & yellow
- 1/2 red onion chopped
- 2 tbsp + 1 tsp olive oil
- 1/4 cup coconut aminos
- 3 tsp smoked paprika
- 2 tsp garlic powder
- 3 tbsp honey divided
- 1 tbsp lime juice
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
Roast the sweet potatoes
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a bowl, toss sweet potato cubes with olive oil, salt, smoked paprika, and garlic powder.
- Spread on the baking sheet and roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
Marinate and Grill Chicken
- In a bowl, mix coconut aminos, olive oil, honey, paprika, garlic powder, salt, and pepper.
- Add chicken and marinate for at least 15 minutes (or up to 8 hours).
- Grill chicken over medium heat for 4–5 minutes per side, until fully cooked (internal temp 165°F).
Grill Pineapple and Veggies
- Lightly oil the grill and add pineapple slices, bell peppers, and red onion.
- Grill for 3–5 minutes, until grill marks appear and edges are slightly caramelized.
Make Honey Lime Glaze
- Whisk together honey, lime juice, paprika, and garlic powder.
- Brush glaze over the grilled chicken and fruit in the final minute of grilling.
Assemble the Bowls
- Divide roasted sweet potatoes, grilled chicken, veggies, and pineapple among four bowls.
- Top with chopped cilantro and a squeeze of lime juice before serving.
