Gluten-Free Hawaiian Chicken Skewers

Ingredients

• about 450 g Boneless, skinless chicken thighs
• 1/2 cup Pineapple juice
• 1/4 cup Coconut aminos
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 1 cup Green bell pepper, chopped
• 1/2 cup Red onion, chopped
• 1 cup Pineapple chunks

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g boneless, skinless chicken thighs into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/2 cup pineapple juice, 1/4 cup coconut aminos, 1 tsp grated ginger, and 2 cloves minced garlic until well combined.
3. 3Add the about 450 g chicken cubes to the marinade mixture, ensuring each piece is coated. Cover the bowl and let it marinate at room temperature for at least 15 minutes.
4. 4While the chicken marinates, prepare your skewers. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
5. 5Thread the marinated chicken cubes onto the skewers, alternating with 1 cup green bell pepper pieces, 1/2 cup red onion pieces, and 1 cup pineapple chunks.
6. 6Preheat your grill or oven to about 205°C (200°C).
7. 7Place the skewers on the preheated grill or in the oven. Cook for 12-18 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender-crisp.

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