Summertime Grilled Pineapple Chicken

Brittany McKinley, Wellness Specialist (Iowa Farm Bureau)

Ingredients: Marinade
4 to 6 pitted dates, soaked 10 to 15 minutes in warm water to soften, then drained 
1/2 c. coconut aminos (healthier alt. to soy sauce) 
1/4 c. water
1/4 c. tomato paste
2 tsp. garlic powder
2 tsp. chili powder

1 tsp. smoked paprika

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

Kay Dennis Brown, Bremer County

Ingredients: Vinaigrette
1/2 c. white wine vinegar or cider vinegar
1/2 c. sugar
1/2 c. oil
1/4 c. chopped onion
1/2 tsp. ground mustard
1/4 tsp. onion powder
1/2 tsp. salt
1 tsp. poppy seed
6 oz. fresh baby spinach
2 c. seeded cubed watermelon
1 c. halved green grapes
1 c. fresh red raspberries

1/4 c. sliced almonds

Prepare the vinaigrette dressing ahead of time and chill. Combine dressing ingredients in a blender, and process thoroughly in the blender to dissolve sugar. Stir in poppy seed, and chill until ready to serve. 

Salad: Combine salad ingredients in a large bowl, and toss with vinaigrette just before serving. 

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