Hawaiian BBQ Chicken Skewers (Gluten-Free)

Ingredients

• about 680 g Chicken Breast (cut into cubes)
• 1 cup Pineapple (cut into chunks)
• 1 cup Bell Peppers (red and yellow, cut into chunks)
• 1/4 cup Gluten-Free Soy Sauce (Tamari)
• 2 tablespoons Brown Sugar
• 1/4 cup Pineapple Juice
• 1 teaspoon Ginger (grated)
• 2 cloves Garlic (minced)

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

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup Gluten-Free Soy Sauce (Tamari), 2 tablespoons Brown Sugar, 1/4 cup Pineapple Juice, 1 teaspoon Ginger (grated), and 2 cloves Garlic (minced) until the brown sugar is dissolved.
2. 2Add the about 680 g Chicken Breast (cut into cubes) to the bowl with the marinade. Toss everything together so that all the chicken pieces are coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
3. 3Thread the marinated about 680 g Chicken Breast (cut into cubes), 1 cup Pineapple (cut into chunks), and 1 cup Bell Peppers (red and yellow, cut into chunks) onto skewers, alternating the ingredients.
4. 4Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
5. 5Place the skewers on the preheated grill. Cook for 12-15 minutes, turning them every few minutes, until the chicken is cooked through and reaches an internal temperature of 74°C, and the pineapple and bell peppers are tender and slightly charred.
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving.

Substitutions

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