Name: Teriyaki Chicken Kabobs
Ingredients: 1.50 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 cups fresh pineapple, peeled and cut into 1-inch cubes; 2 red bell peppers, cut into 1-inch pieces; 1 small red onion, cut into 1-inch pieces; Optional- additional vegetables ( zucchini, mushrooms,etc.) cut into 1-inch pieces; Salt and pepper, to taste; wooden or metal skewers; ¼ cup coconut aminos; 1 Tbsp. toasted sesame oil; ½ tsp. garlic powder; ¼ tsp. dried ground ginger

CategoryMain Dishes

For The Kabobs

1.50 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

2 cups fresh pineapple, peeled and cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

1 small red onion, cut into 1-inch pieces

Optional- additional vegetables ( zucchini, mushrooms,etc.) cut into 1-inch pieces

Salt and pepper, to taste

wooden or metal skewers

For The Marinade

¼ cup coconut aminos

1 Tbsp. toasted sesame oil

½ tsp. garlic powder

¼ tsp. dried ground ginger

Combine all the ingredients for the marinade in a bowl, add cut chicken and allow to marinate while you prep your vegetables.

*If using wooden skewers, soak in water for at least 30 minutes before using.

Preheat grill to medium-high.

Thread the chicken and vegetables onto the skewers, alternating as you go.
Brush leftover marinade over the kebabs.

Grill over medium-high, turning every 5 minutes or so until the chicken is cooked through and vegetables are tender. Remove from grill, serve, and Enjoy!

Ingredients