SideKetoLow CarbGluten Free< 30 minDinner
Hawaiian Chicken Kabobs.pdf185.8KB
-1 1/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
-1 of each red, green and yellow bell pepper all cut into chunks
-1 red onion, cut into large chunks
-3 cups fresh pineapple, cubed
-Optional garnish: green onions and cilantro
-1/4 cup fresh squeezed pineapple juice
-1/4 cup coconut aminos
-1 Tbsp honey
-1 Tbsp olive oil
-1 1/2 Tbsp hot chili paste
-2 tsp. fresh grated ginger
-2 cloves garlic, minced
-Place chicken in a large reusable or plastic bag or bowl.
-To make the marinade, whisk together fresh pineapple juice, coconut aminos, honey, olive oil, chili paste, ginger and garlic until combined. Reserve 1/4 cup of the marinade and pour the rest over top of chicken until completely coated. Seal the bag and marinate chicken in the fridge for at least an hour to overnight.
-Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking, and soak the skewers in cold water for 15 to 20 minutes to prevent them from burning on the grill.
-To assemble the kabobs, thread chicken, veggies and pineapple onto the skewers and place on the grill, cooking the chicken about 2 to 3 minutes on each side and brushing with the reserved marinade until the chicken is cooked through.