Description
Delightful skewers combining juicy marinated chicken thighs and vibrant pineapple chunks, perfect for summer grilling.
Ingredients
- 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 skinless, boneless chicken thighs
- 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 the mixture to a boil, then reduce heat and let it simmer for 10-12 minutes until thickened.
- Cut the chicken into bite-sized pieces and place in a bowl.
- Add a few spoonfuls of the sauce to the chicken, seal, and massage to coat. Let marinate in the refrigerator for at least 1 hour.
- Drain the pineapple and cut into pieces similar in size to the chicken.
- Thread the chicken and pineapple onto skewers and season with salt and pepper.
- Preheat the grill to medium-high heat and cook the skewers for 10-12 minutes, turning occasionally and brushing with sauce.
- Serve with remaining sauce on the side for dipping.
Notes
For best results, allow the chicken to marinate long enough to absorb the flavors and consider using assorted vegetables for extra flavor.
