Directions

1. or the chicken, I placed the chicken thighs in large bowl, then covered it with 1 TBSP olive oil, soy sauce, and pineapple. Once everything was in the bowl, I mixed it well to ensure the chicken was covered. Place in the refrigerator for 2 hours. We BBQ’d the chicken after it marinaded, but you could also bake it if needed. For the zucchini, I cut the ends off then quartered lengthwise, laying them on a cutting board. I brushed both sides with 1 TBSP olive oil, garlic powder, salt, and pepper. We cooked these for about 4-5 minutes on each side, then brushed each piece with balsamic vinegar, cooking for another 1-2 minutes. We had leftover chicken so we warmed that up the next day and used it as a great salad topper. YUM!