Hawaiian Chicken Teriyaki Skewer
SERVINGS 4
Ingredients
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/2 cup pineapple
- 3 tbs honey
- 2 cloves garlic minced
- 2 tsp ginger fresh grated
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 1 pounds chicken breasts skinless chicken breast cut into bite sized pieces
- 1 medium green bell pepper cut into bite sized pieces
- 1 medium bell pepper
- 4 cups brussel sprouts
- 2 cups brown rice
- 1/2 cup red onion quartered
Instructions
- In a medium bowl, whisk together coconut aminos, rice vinegar, pineapple juice, honey, garlic, ginger, salt, and pepper. Reserve about 1/3 cup of marinade. Combine remaining marinade with chicken, making sure chicken is well coated. Cover with plastic wrap and chill in the fridge for 30 minutes, no longer than 1 hour.*
- If using wooden skewers, soak skewers in water for at least 30 minutes.
- Preheat the grill for high heat
- Thread chicken, onion, and bell peppers onto soaked wooden skewers. Brush oil over grill grates. Place assembled chicken skewers once grill registers 400 degrees F. Brush other side of chicken skewers with oil. Cook for about 5-7 minutes on each side until chicken is cooked through and registers at least 165 degrees F on an instant read kitchen thermometer.
- Warm up reserved marinade. Brush onto cooked chicken skewers. Serve warm.
- NOTE: • Do not marinade chicken for more than 1 hour. If marinated too long, certain enzymes from the pineapple juice will over tenderize the meat. • If desired, thicken reserved marinade/sauce with xanthan gum.
- Serve with Brown Rice cooked as instructed and roasted cauliflower
Nutrition
Calories: 370kcalCarbohydrates: 53gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1264mgPotassium: 1021mgFiber: 7gSugar: 20gVitamin A: 1752IUVitamin C: 150mgCalcium: 73mgIron: 3mg
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