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Teriyaki Chicken Kabobs

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
1

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.

2

Preheat grill to medium-high.

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

3

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!

Nutrition Facts

0 servings

Serving size

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