Description
Blend of sweet pineapple, savory chicken, and a sticky, tangy glaze for a tropical delight perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 3/4 cup pineapple juice
- 1/2 cup coconut aminos
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons Frank’s Red Hot sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 1/2 lbs chicken thighs (skinless and boneless)
- 20 oz can pineapple chunks
- 6 kabob skewers
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- Combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger in a saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes until thickened.
- Cut the chicken into bite-sized pieces and marinate with a few spoonfuls of the cooled sauce in a large bowl for at least an hour.
- Drain the pineapple and cut into similar-sized pieces as the chicken. Thread the chicken and pineapple onto skewers, seasoning with sea salt and pepper.
- Preheat the grill to medium-high heat and cook kabobs for 10-12 minutes, turning occasionally and brushing with remaining sauce.
- Serve with extra sauce on the side for dipping.
Notes
Soak wooden skewers in water for 30 minutes before using to prevent burning. Let the skewers rest for 3 minutes before serving to keep the chicken juicy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-inspired fusion
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 16g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg