Teriyaki Chicken was an absolute favorite of mine growing up, and I love recreating my old favorites to be gluten-free & paleo-friendly! I remember going to a fair near my house every summer and getting the teriyaki chicken kabobs with white rice. This recipe that I’ve created takes me right back to those special memories with my family.
Coconut Aminos has been a HUGE game changer for me, as it tastes nearly identical to soy sauce, minus the soy and the gluten. I recently had gluten-free soy sauce for the first time in yearsss, and I’ve gotta say, I definitely prefer the flavor of Coconut Aminos!
With the 4th of July right around the corner, these Teriyaki Pineapple Chicken Kabobs would be perfect to grill up! This dish is super simple to make, and the marinade is SO flavorful! If you happen to be on a Whole30, you can easily substitute dates for the honey. Both are equally delicious!
These would be extra delicious served with my Toasted Coconut Cauliflower Rice, Toasted Coconut Pineapple Cauliflower Rice, Grilled Plantain Fries, Bacon & Rosemary Roasted Sweet Potatoes, Yam Fries & Jalapeño Ranch or my Cauliflower Fried Rice!
Enjoy this recipe for my Teriyaki Pineapple Chicken Kabobs!
Teriyaki Pineapple Chicken Kabobs
- 1 1/2-2 pounds boneless, skinless chicken thighs or breasts, cut into bite sized pieces
- 1/2 cup coconut aminos
- 3 tablespoons honey (or use 3 large pitted dates blended in with the marinade ingredients to make this recipe Whole30 compliant)
- 4 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
- 1 teaspoon fresh ginger, minced (or ¼ heaping teaspoon ground ginger)
- 1 teaspoon sea salt
- 2 cups fresh pineapple, cut into 1 inch pieces
- Place all of the ingredients, except for the pineapple, into a large bowl or ziploc bag, add the chicken to the marinade and stir well to coat. Cover the bowl and place in your refrigerator to marinate for at least 2 hours, and up to 24.
- Preheat your grill to medium-high heat. If you're using wooden skewers, soak them in water for 30 minutes prior to cooking, to prevent them from burning.
- Thread the chicken and pineapple onto the skewers and discard the used marinade.
- Place the kabobs onto the grill, and cook for 10-12 minutes, turning frequently, or until the chicken is cooked through and the juices run clear. ENJOY!
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