Chicken Kabobs
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Ingredients for the Sauce:
- ½ cup ketchup
- ½ cup coconut aminos
- ¼ cup rice vinegar
- ¼ cup sherry cooking wine
- ½ cup brown sugar
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
Ingredients for the Kabobs:
- 1½ pounds boneless skinless chicken breast cut into 1 inch chunks
- 1 pineapple cut into 1 inch chunks
- 1 medium onion cut into 1 inch pieces
- 2 medium bell peppers cut into 1 inch pieces
Instructions:
- Add all of the ingredients for the sauce to a mixing bowl and stir to combine.
- Reserve around half of the sauce for basting. Then place the chicken in a large resealable plastic bag and pour the remaining half of the sauce over top. Seal the bag and toss to coat, then refrigerate for at least 2 hours, up to 24 hours.
- Preheat your grill to medium-high heat.
- Thread the chicken, peppers, onion, and pineapple chunks onto your skewers.
- Place the kabobs on the grill. Turn and baste the chicken with the reserved huli huli sauce every 2-3 minutes until the chicken is cooked through, around 8-10 minutes.