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Super Summer Picnic. Super Healthy. Super Easy.

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Nothing kicks off summer like a great picnic. Enjoy the fresh air with good food & friends...and maybe even try some new recipes this year! You're going to love this tropical-themed, yummy...and HEALTHY take on a picnic in the sweet summertime. Whole30 all the way. Nothing says fresh and light like these Teriyaki Chicken Pineapple Kebabs. What's the perfect pairing? Creamy Tropical Sweet Potato Salad and Pineapple Coconut Coleslaw, of course! Start the feast with a deliciously refreshing Spicy Jalapeno Margarita Mocktail... and finish it with a fruity, fabulous Blueberry Cobbler.


I love making it easy on myself so that I can enjoy my family & friends on the day of. So I assemble these kebabs the night before to make sure they're ready for the grill when we're ready to eat.



Kebab Ingredients

  • 1 ¼ pound boneless, skinless chicken breasts, cut into 1-inch pieces (may substitute chicken thighs or pork chops or pork loin)

  • 2 cups fresh pineapple, peeled and cut into 1-inch cubes (about ½ of a small pineapple)

  • 2 medium sweet bell peppers, any color, cut into 1-inch pieces

  • 1 small red onion, cut into 1-inch pieces

  • 1 teaspoon avocado oil or olive oil

  • Fine salt and black pepper

  • Metal or wooden skewers (soak wooden skewers in water for 30 minutes before grilling)

Sauce Ingredients


  • In a small bowl, combine sauce ingredients and whisk well. Add ⅓ cup sauce to the chicken and stir, reserving the remaining sauce for basting and serving. Place the chicken in the refrigerator.

  • Cut the pineapple and vegetables. Place the vegetables in a medium bowl and toss with oil.

  • Preheat the grill to high indirect heat(450F).

  • To prepare the skewers, thread the chicken, pineapple, peppers, and onions onto the skewers alternating as you go.

  • Set aside 1/4 cup sauce for serving and use the remaining 2 tablespoons to brush the kebabs on all sides.

  • Place the kebabs on the grill grate and grill over indirect heat for 8 minutes. Turn the kebabs and grill an additional 5-7 minutes or until the chicken is cooked through and the vegetables and pineapple are tender.

  • Remove from the grill and serve immediately with reserved sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separately from the pineapple and vegetables.

This stuff is SO good...I've been tempted to drink it!


I love this new tropical take on an old classic. One of the really great things about the Whole30 program is all the new ways to make things deliciously different & outrageously healthy.


(Whole30 + Paleo + Vegan)

Salad Ingredients

  • 4 large sweet potatoes cubed

  • 2 cups pineapple finely chopped

  • 1/3 cup macadamia nuts chopped

  • 1/4 cup unsweetened shredded coconut toasted if desired

Dressing Ingredients

  • 1 cup coconut yogurt or coconut cream

  • 1/3 cup unsweetened almond or coconut milk


  1. Preheat oven to 350 and add sweet potato cubes to a baking sheet and drizzle with olive oil, roast for 30-40 minutes or until done and place in a large bowl.

  2. Add in pineapple, nuts and coconut, mix well.

  3. Make dressing by mixing yogurt & milk together. Add dressing into the sweet potato mixture & combine well.

  4. Enjoy!

Thrive Market is consistently your best resource for Whole30-approved products.


Kebabs & coleslaw have always made the perfect dance partners. Your taste buds will jump for joy!


(Whole30 + Paleo + Vegan)


  • 4 cups shredded coleslaw

  • 1 cup pineapple, diced

  • 1/4 cup green onions, chopped

  • 1/4 cup cilantro, chopped

  • 1/4 cup canned coconut milk

  • 1/4 cup pineapple juice

  • 1 tsp apple cider vinegar

  • 1/8 tsp salt


  1. Toss together the coleslaw mix, pineapple, green onions, and cilantro. In another bowl, mix together the coconut milk, pineapple juice, vinegar, salt, and pepper.

  2. Toss the cabbage mixture with the dressing, massaging it into the cabbage. Refrigerate for at least 30 minutes before serving.

Primal Kitchen was created by a man who was obsessed with making everyday condiments like mayo & ketchup healthy & in, great taste without the sugar.


Whether you choose zero tequila or a shot or two, this will get the party started. It's certainly nice to have the choice without feeling like you're missing out on all the fun.


(Whole30 + Paleo)


  • 2 cup ice

  • salt for rim

  • 8 slices fresh jalapeno

  • 1 cup orange juice

  • 1/2 cup fresh lime juice

  • (If you are making it for a mixed crowd, you can easily add a shot of tequila)


  1. Rub lime slice around rim of glass and dip in salt.

  2. Fill glass with ice.

  3. Add jalapeños.

  4. Pour orange juice and lime juice over ice.

  5. Stir.


Summertime...or the perfect time for blueberry cobbler. Make it the night tastes even better the next day. My personal trick just before baking is to sprinkle a few drops of almond extract & vanilla around the crumbly topping.





  1. Preheat the oven to 375ºF.

  2. In a small bowl, combine the blueberries, lemon juice and zest, and 2 Tbsp of the tapioca flour. Divide the berry mixture between two miniature glass pie plates or small ceramic ramekins.

  3. In a separate bowl, combine the remaining 2 Tbsp tapioca flour, almond flour, baking powder, salt, date syrup, coconut oil, and coconut milk. Use a fork to press and mix until you get a crumbly mixture. Divide it among the two pie plates placing on top of the berry mixture.

  4. Bake for 20 to 25 minutes. When ready, the cobbler topping should be golden brown and the fruit filling should be bubbling around the edges. Remove from the oven and let cool.


But wait, there's more...let's make it pretty! I've never met a wonderful tablescape that I didn't love. These are some of my favorite picnic picker-uppers, whether you're eating inside or out.

Pic-Nicking At Its Prettiest

Get your whole picnic delivered...the food, the fancy fixings, and the cute tabletop decor.

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For more on the Whole30 program, click here.


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