Gluten-Free Hawaiian Chicken Skewers with Pineapple

Ingredients

• about 680 g Chicken Breast, cubed
• 1 cup Pineapple, cubed
• 1 cup Red Bell Pepper, cubed
• 1 cup Green Bell Pepper, cubed
• 1/4 cup Coconut Aminos
• 1/4 cup Pineapple Juice
• 2 tbsp Brown Sugar
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Sesame Oil
• 1 tbsp Rice Vinegar

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

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 2 cloves minced garlic, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and 1 tablespoon rice vinegar until well combined.
2. 2Add the about 680 g cubed chicken breast to the bowl with the marinade. Stir to coat the chicken evenly. Cover the bowl and let it marinate for at least 20 minutes at room temperature, or for up to 2 hours in the refrigerator.
3. 3While the chicken is marinating, prepare your skewers. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
4. 4Preheat your grill to medium heat. This is typically around 190.6°C to 204.4°C (190°C to 205°C).
5. 5Thread the marinated about 680 g cubed chicken, 1 cup cubed pineapple, 1 cup cubed red bell pepper, and 1 cup cubed green bell pepper onto the skewers, alternating the ingredients.
6. 6Place the assembled skewers on the preheated grill. Grill for about 10-12 minutes, turning them every few minutes, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Serve the skewers over gluten-free rice.

Substitutions

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