Ummmm…how is it September already!? I know we say the same thing every year, but WHERE DID SUMMER GO!? Luckily for us the weather is still amazing and I am not about to slow down my BBQ season because September decided to show up.
This recipe is perfect to keep your mind on the dog days of summer without thinking of that four-letter “F” word….FALL people, I meant fall! As much as I love summer I am looking forward to fall and all things pumpkin, scarfs, boots, skinny jeans and cool weather. I truly love all 4 season, I don’t discriminate 😉
Anyhow, keep that BBQ fired up because these sweet and sour Hawaiian Chicken Kabobs make a quick and easy dinner.
- 1 1/2 lb chicken breast, cubed
- 2 cups pineapple, cubed
- 1 small red onion, cubed
- 1 red pepper, cubed
- 6 metal or wooden skewers (see notes)
- 2 Tbsp coconut sugar
- 10-15 drops liquid stevia (see notes)
- 1/4 tsp salt
- 2 Tbsp all-natural ketchup
- 2 Tbsp gluten-free soy sauce
- 2 Tbsp olive oil
- 3 Tbsp rice vinegar or apple cider vinegar
- 3/4 cup water
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp Sriracha sauce
- To make the marinade, add all of the ingredients to a blender and blend until smooth.
- Reserve 1/4 cup of the marinade and set aside. Add raw chicken to a dish or bowl and pour remainder marinade over chicken, stir to combine, cover and refrigerate for 3 hours or overnight.
- Preheat BBQ or grill to 350F.
- Cube pineapple, red onion and peppers. Slide onto skewers along with the chicken.
- Brush with olive oil.
- Grill for 4-5 minutes a side until the juices from the chicken run clear or until the internal temp reads 165F.
- Brush on marinade during the last 2 minutes of cooking or use as a dipping sauce.
- Remove from heat, serve and enjoy!
- I used metal skewers but if you are using wooden ones be sure to soak them in water for at least an hour so they don't catch fire when you place them on the BBQ.
- Alternatively, you could add 2 more Tbsp of coconut sugar, I wanted to reduce the sugar without losing the flavour. You can substitute brown sugar for coconut sugar.
- Due to the varying aspect of how much of the marinade is used, I did not include the nutritional info for this recipe.