Hawaiian Chicken Skewers
I love grilling with skewers, especially with a blend of summer flavors like juicy pineapple, colorful bell peppers, and a spicy red onion. Brightly colored veggies are loaded with too many health benefits to name! These are perfect for outdoor grilling while spending time with family and friends.
- 2 large chicken breasts, cut into bite-sized pieces
- 1 green bell pepper
- 1 red or orange bell pepper
- 1/4 red onion
- fresh pineapple, cut into bite-sized pieces
If you have wooden skewers, soak them in water for at least 30 minutes so they do not burn. Whisk the marinade ingredients together in a medium bowl (See marinade ingredients under "notes" below).
Reserve about ¼ of the marinade for later in a small bowl. Add to the chicken and to the medium bowl to soak in the marinate. Cover and refrigerate for at least an hour.
Slice and prepare the remaining items for the skewers into bite-sized pieces. When you are almost done threading, turn the grill or the oven to 350°F.
If grilling is your choice, you'll want to check the skewers about every 5 minutes while continuing to turn. If you are baking in the oven, turn the skewers after 10 minutes and continue cooking.
If you'd like the chicken to be crispy on the exterior, turn up the grill to 450°F or broil in the oven. Turn the skewers after 1 or 2 minutes. Remove when the chicken is cooked through. Using a BBQ brush, slather on the reserved marinade to each skewer. Enjoy!!!
Marinade for the chicken:
5 tbsp coconut aminos
1 tbsp avocado oil
2 tbsp honey
2 tsp fresh grated ginger (or dried)
2 tsp garlic, minced
optional: 1/2 tbsp hot chili paste