Grilled marinated chicken, pineapple chunks, red pepper…what’s not to love? For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers.
Chicken, Pineapple, and Red Pepper Kabobs
- 8 bamboo skewers
- 1 lb. boneless skinless chicken breast tenders (not breaded)
- 1/2 cup Coconut Aminos (soy sauce substitute)
- 8 tsp. local natural honey
- 2 cloves minced garlic
- 4 purple containers of fresh pineapple chunks
- 4 red bell peppers, cut into 1" chunks
Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container. Add next three ingredients; seal bag and shake gently to mix.
Refrigerate at least 30 minutes to marinate.
Heat gas or charcoal grill.
Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately.
(21 Day Fixers: 2 kabobs count as -- 1 red, 1 purple, 1 green, and 2 tsp.)
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ALL THE BEST,