Grilled Chicken Pineapple Kebabs

 

These Grilled Chicken & Pineapple kabobs are bursting with bold flavours. The sweet and savoury teriyaki sauce mixed with fresh peppers, pineapple, red onions and tender chicken totally hit the spot! I love making my own teriyaki sauce as most contain gluten. Tamari is gluten free and always my go to. I am obsessed with grilled pineapple. It is one of my favourite things to eat in the summer months. These kebabs taste like dinner and a sweet dessert!

 

INGREDIENTS

• 4 chicken breasts Boneless, cut into cubes
• 1 medium red onion cut into cubes
• 3 cups pineapple cut into cubes
• 2 bell peppers red, yellow, orange or green cut into cubes 

 

For the marinade:

• 1/2 cup tamari or soy sauce
• 1/4 cup date sugar or other brown sugar, coconut sugar
• 2 Tbsp pineapple juice
• 3 cloves garlic minced
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 Tbsp water
• 1 Tbsp cornstarch

 

Garnish:

• fresh parsley finely chopped
• green onions finely chopped

 

INSTRUCTIONS

1. In a small pot over medium heat, whisk together tamari, date sugar, pineapple juice, garlic, salt & pepper.
2. In a small bowl, mix together water and cornstarch. Add to pot and bring the heat up to high. Whisk together until the mixture starts to thicken about 2-3 minutes. Remove from heat and set aside. Save 2 tbsp. of marinade to drizzle at the end. 
3. Cut up all red onions, bell peppers, pineapple and chicken. Pour the marinade over the chicken and leave in the fridge for 20-30 minutes. Add all of your chicken, vegetables and pineapple on to a skewer. 
4. Place kabobs on medium/ high heat on a BBQ. Grill for 10-12 minutes or until the meat is cooked. Remove from the grill and drizzle remaining sauce on top of the kebabs. Top with fresh parsley, green onions. Eat and Enjoy!