Grilled Chicken and Pineapple Skewers

Ingredients

• about 450 g Chicken Breast (cut into 1-inch cubes)
• 1 cup Pineapple (cut into 1-inch cubes)
• 3 tablespoons Coconut Aminos
• 1 teaspoon Ginger (grated)
• 1 clove Garlic (minced)
• 1 tablespoon Lime Juice
• 1/4 teaspoon Red Pepper Flakes (optional)

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

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of coconut aminos, 1 teaspoon of grated ginger, 1 clove of minced garlic, and 1 tablespoon of lime juice. If you are using them, add the 1/4 teaspoon of red pepper flakes to the bowl.
2. 2Add the about 450 g of chicken breast cubes and the 1 cup of pineapple cubes to the bowl with the marinade. Toss everything together until the chicken and pineapple are evenly coated.
3. 3Let the chicken and pineapple marinate for at least 15 minutes at room temperature.
4. 4Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
5. 5Thread the marinated chicken and pineapple cubes onto skewers, alternating between the two. Make sure not to pack them too tightly.
6. 6Place the skewers on the preheated grill. Grill for 5 to 7 minutes per side. The chicken should be cooked through, reaching an internal temperature of 74°C, and the pineapple should be slightly caramelized and tender.

Related Guides