Eosinophilic Esophagitis Friendly Hawaiian BBQ Chicken Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.7

(22)

Eosinophilic Esophagitis Friendly Hawaiian BBQ Chicken Skewers

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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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