Pineapple Chicken Kabobs (Paleo, Gluten-Free)
These pineapple chicken kabobs are fantastic for anyone looking for a fun party recipe, or can be made for a family dinner in the oven simply by baking and broiling! The chicken is marinated in a pineapple honey sauce and then placed on the skewer between layers of red onion and pineapple. Paleo, gluten-free, grain-free, refined sugar free.
Servings: 6 kabobs
Ingredients
For Kabobs
- 1 lb chicken breasts or boneless thighs, cut into 2 inch cubes (0.45 kg)
- 2-20 oz cans cubed pineapples or approximately 1 fresh pineapple, cored
- 1/2 red onion, cut into 1 inch cubes
For Chicken Marinade
- 1/4 cup pineapple juice from can (60 mL)
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon garlic powder
- pinch Salt
Instructions
- Prepare the grill, or preheat oven to 400F (200 C) if baking.
- Mix all marinade ingredients together in a bowl. Add in chicken and stir to coat fully. Add more marinade if the chicken is not fully covered.
- Let marinate for 1-2 hours in the refrigerator.
- If using bamboo skewers, let them soak in water so they do not catch fire while grilling or broiling.
- Alternate layers of chicken, pineapple and red onion on skewers, and place on the grill or in the oven until cooked through (approximately 20 minutes, in oven. Grill time will vary)
- If baking, turn heat up to broil, and allow kabobs to broil for a few minutes, or until the edges begin to char.
- Let cool before consuming.
Notes
Nutrition Facts: 242 calories per serving, 3 g fat, 31 g total carbs, 1 g fiber, 25 g protein