Hawaiian Chicken and Pineapple Skewers

By Moxey2009

Ingredients

• 3 lbs boneless, skinless chicken thighs (could use chicken breasts, but thighs stay more moist)
• 1 cup soy sauce or coconut aminos
• 1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
• 1 cup coconut milk
• 1/2 cup honey
• 1 bunch of green onions, chopped (optional, reserve some for garnish)
• 1/2 large white onion, chopped
• 4-5 cloves garlic, minced
• 1 (2-inch) chunk ginger, grated
• 1 tsp toasted sesame oil
• bamboo skewers

Details

Servings 14
Adapted from homebrewfitness.blogspot.ca

Preparation

Step 1

Makes 14-16 skewers

DIRECTIONS

Mix remaining ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.

Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you
can use a indoor grill pan or broil them.

Enjoy them with stir-fried veggies or serve on a platter of coconut rice* and garnish with green onions.

*Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk and adding 1-3 tbsp shredded, unsweetened coconut.