Summertime grilled pineapple chicken and watermelon spinach salad

1 tsp. smoked paprika

Chicken:
2 lbs. boneless chicken thighs (or breasts)
1 fresh pineapple, skin removed and cut into rounds with the core removed
Serve with white or cauliflower rice, greens and top with green onions. 

Soak dates in warm water as noted to soften. Once dates are ready, place all marinade ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart. Place chicken in a shallow bowl or dish, and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds, and set aside. Heat your grill to high heat, about 500° Fahrenheit. Add the chicken and pineapple to the grill and cook, flipping once until cooked through, about 5 to 6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking, 3 to 4 minutes per side. Serve chicken and pineapple with your desired side, over rice, greens or both!

Watermelon Spinach Salad