Fructose Free Hawaiian BBQ Chicken Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.7

(22)

Fructose Free 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
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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