Teriyaki Chicken Pineapple Kebabs
Ingredients
The Kebabs
-
1 ¼
pound
boneless, skinless chicken breasts, cut into 1-inch pieces
-
2
cups
fresh pineapple, peeled and cut into 1-inch cubes
-
2
medium
sweet bell peppers, any color, cut into 1-inch pieces
-
1
small
red onion, cut into 1-inch pieces
-
1
teaspoon
avocado oil or olive oil
-
to taste
fine salt and black pepper
-
as needed
metal or wooden skewers
The Sauce
-
½
cup
Primal Kitchen No-Soy Teriyaki Sauce
-
2
tablespoons
coconut aminos
-
1
tablespoon
avocado oil or olive oil
Instructions
- Combine sauce ingredients in a small bowl and whisk well, then add ⅓ cup of the sauce to the chicken and stir, reserving the rest for basting and serving.
- Refrigerate the chicken to marinate while chopping the vegetables.
- Cut the pineapple and vegetables, then toss them in a bowl with oil.
- Preheat the grill to high indirect heat (450°F).
- Thread the chicken, pineapple, peppers, and onions onto the skewers, alternating as you go.
- Set aside ¼ cup of sauce for serving and brush the kebabs with the remaining sauce.
- Grill the kebabs over indirect heat for 8 minutes, then turn and grill for an additional 5-7 minutes until the chicken is cooked through.
- Remove from the grill and serve immediately with the reserved sauce.
Nutrition Facts (estimated)
Servings
4
Calories
270
Total fat
6g
Total carbohydrates
15g
Total protein
33g
Sodium
447mg
Cholesterol
81mg
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