PREP TIME: 40 minutes
TOTAL TIME: 55 minutes
Serves: 4-6
INGREDIENTS
- 1 cup pineapple juice
- ½ cup coconut aminos
- 2 tablespoons coconut sugar (optional)
- 2 cloves garlic, minced
- 2 lbs boneless, skinless chicken breast or thighs, cubed
- 3 large zucchini, cut into 1″ rounds
- 8 oz small mushrooms
- 1 tablespoon coconut oil, melted
- Sea salt, to taste
- 12 wooden or stainless skewers
DIRECTIONS
- Heat the pineapple juice, coconut aminos, coconut sugar, and garlic in a small saucepan on medium heat, stirring, until the coconut sugar dissolves. Set aside and let cool.
- When the marinade has cooled, add to a bag or container with the chicken. Let marinate in the refrigerator for 30 minutes, turning if needed (but no longer!). If you are using wooden skewers, place them in a water bath while the chicken is marinating — this decreases the likelihood that they will burn on the grill.
- While the chicken is marinating, place the zucchini and mushrooms in a large bowl and toss with the coconut oil and salt. If you are using a charcoal grill, get your coals going. If you have a gas grill, wait until the marinating time is up to preheat your grill on medium-high heat.
- When the chicken has finished marinating, discard the marinade, and skewer the vegetables and chicken cubes evenly.
- Get your grill nice and hot (if you are using charcoal, you want red coals). Place the kebabs on the grill and cook for 3 minutes, turn, another 3 minutes, and then rearrange and turn for a final 3 minutes, making sure that all the kebabs have had exposure to the hottest part of the grill.
- Serve immediately!
RECIPE AND IMAGE CREDIT: