Sweet, savory, and a little bit spicy, these Grilled Hawaiian Chicken Kabobs are the perfect warm weather weeknight dinner.
- 3 cloves garlic, minced
- 1/3 cup coconut aminos, soy sauce, or tamari
- 1/3 cup avocado oil, plus more for oiling the grill grates
- 1/4 cup True Goodness Organic Pure Wildflower Honey
- 1 tablespoon fresh grated ginger
- 1 20 ounce can Meijer Brand Pineapple Chunks in 100% Juice
- 1 teaspoon hot sauce (plus more to taste)
- 1 pound True Goodness by Meijer Boneless Skinless Chicken Breast, cut into 1” chunks
- 1 medium red bell pepper, cut into 1” chunks
- 1 medium green bell pepper, cut into 1” chunks
- 1 medium yellow bell pepper, cut into 1“ chunks
- 1 large red onion, cut into 1” chunks
- 3 medium zucchini, cut into 1” chunks
- Fresh chopped cilantro and toasted sesame seeds, for garnish
- If using wooden skewers, fill a shallow pan with water, and soak the skewers for 15-20 minutes to prevent burning. You may need to put a heavy pot or can on top of the skewers to keep them submerged. No need to soak if using metal skewers.
- In a medium-sized mixing bowl, combine the garlic; coconut aminos, soy sauce, or tamari; avocado oil; honey; ginger; 1/2 cup of the juice from the canned pineapple; and the hot sauce. Whisk to combine. Scoop out about 1 cup of the marinade and set aside.
- Add the chicken chunks to the remaining marinade, and then toss well to coat. Cover and refrigerate for at least 20 minutes, but preferably closer to 2 hours.
- Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, stirring frequently, and simmer until slightly thickened, about 8-10 minutes.
- When marinating time is up, preheat a grill to medium-high heat. Oil the grill grates liberally.
- Thread the pineapple chunks, marinated chicken, bell peppers, onion, and zucchini onto the skewers. Brush liberally with the reserved reduced marinade.
- Place the skewers on the preheated grill and grill on each side for 5-7 minutes, or until the internal temperature of the chicken reaches 165°F and the veggies are tender, but not mushy. Serve immediately.
- Category: Dinner
- Method: Grilling
Keywords: grilling, chicken, vegetables, pineapple