Brazil Nut Free Hawaiian BBQ Chicken Skewers
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 cups fresh pineapple, cut into 1 ½-inch chunks
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
For the BBQ glaze
- ½ cup coconut aminos
- ¼ cup pineapple juice (from the fresh pineapple or unsweetened bottled)
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp rice vinegar
- ½ tsp ground ginger
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
Combine the coconut aminos, pineapple juice, honey, tomato paste, fresh ginger, garlic, rice vinegar, ground ginger, and red pepper flakes (if using) in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook for 8–10 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and let cool for 5 minutes. Reserve half the glaze in a separate bowl for serving — do not let it contact the raw chicken.
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