Hawaiian Chicken Kabobs

Cook Time 15 minutes | 4 Servings

Ingredients

Marinade

• ¼ cup coconut aminos (or soy sauce)
• ¼ cup 100% pineapple juice (use the juice from the canned pineapple below)
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 2 cloves garlic minced
• 2 teaspoons sesame oil
• ½ teaspoon kosher salt
• 1 ½ lbs boneless skinless chicken breast, cut into 1 inch chunks
• 1 teaspoon cornstarch or tapioca flour, reserved until the end

Kabob 

• 2 red bell peppers, cut into 1 inch chunks
  1 medium red onion, cut into 1 inch chunks
• 2 (20 ounce) cans pineapple chunks in 100% juice
• 12-15 wooden skewers

How to Make It

Add all of the marinade ingredients to a medium bowl and stir well to combine. Place the diced chicken in another medium bowl and pour half of the marinade over the chicken. Cover the leftover marinade and store it in the fridge to use later as a sauce. Stir the chicken and seal with a lid or plastic wrap. Marinate in the fridge for at least one hour or up to 2 days.

Before you're ready to cook and serve, place the skewers in warm water and soak for 30 minutes. You can chop all of the veggies while they're soaking to make the best use of time.

When you're ready, remove the chicken from the fridge then alternate adding the diced chicken, onion, pineapple and red pepper to the skewers, leaving an inch or so on either end to pick them up. Discard any remaining chicken marinade from the bowl.

Air fry at 400°F for 12-15 minutes, turning halfway through. Cancel the air fry function and set the oven to broil on high for 2-3 minutes to char. Watch them closely to avoid burning.

While they're cooking, make the sauce. Heat the second half of the marinade in a saucepan over medium-high heat. Whisk the tapioca flour in 1 tablespoon of water and add it to the pot. Bring to a boil and stir frequently until it thickens and coats the back of a spoon, about 1 minute. Remove from the heat.

Brush the kabobs with the thickened sauce. Serve with coconut rice, roasted veggies, potatoes or salad.