Ingredients

The following ingredients have 4 Servings
  • 1 ¼ lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups fresh pineapple, cut into 1-inch chunks (about ½ of small pineapple)
  • 1 large bell pepper, any color, cut into 1-inch pieces
  • ½ large red onion, cut into 1-inch pieces
  • ¼ cup coconut aminos*
  • 1 Tbsp. water
  • ½ tsp. garlic powder
  • ¼ tsp. dried ground ginger
  • 1 Tbsp. toasted sesame oil
  • Metal or Wood skewers

Instruction

  • In a small bowl, whisk to combine all ingredients. Add chicken pieces and toss to coat. Cover and refrigerate while you prep the vegetables and pineapple and the grill preheats.
  • Preheat grill to medium-high direct heat.
  • Thread meat, pineapple, peppers and onions onto skewers – alternating as you go.
  • Brush leftover marinade over the kebabs.
  • Grill over medium-high direct heat, turning every 5 minutes or so until chicken is cooked through and vegetables are tender.
  • Remove from grill and serve.