Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (chopped into bite-size pieces)
  • 1 fresh pineapple (chopped into 1-inch pieces)
  • 1/3 cup coconut milk
  • 1/3 cup almond butter
  • 1/3 cup pineapple juice
  • 1/4 cup coconut aminos
  • 2 tbsp. raw honey
  • 1 tbsp. fish sauce
  • 1 tbsp. fresh lime juice
  • 1 to 2 tsp. sriracha
  • 1 tsp. ground garlic
  • 1/2 tsp. ground ginger
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers

Instruction

  • In a bowl, combine the coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic, ginger, and season to taste.
  • Place the diced chicken in half of the sauce and marinate for 1 to 2 hours.
  • Preheat the grill to medium-high heat.
  • Thread the pieces of chicken and pineapple on the skewers, alternating between the two.
  • Place the skewers on the grill and cook for 2 to 3 minutes per side or until the chicken is no longer pink.
  • In a saucepan, bring the remaining sauce to a boil, and simmer for 2 to 3 minutes.
  • Drizzle the remaining sauce over the skewers and serve.