"Peanut" Pineapple Chicken Kabobs

PREP 20 mins
COOK 30 mins
TOTAL 50 mins
Yields 4

INGREDIENTS :

    For the sauce

    • 3 cups diced pineapple
    • 1/4 cup coconut aminos
    • juice of 1/2 lime
    • 2 tablespoons tahini, sunflower seed butter or cashew butter (I used tahini)
    • 1 tablespoon honey
    • 1 tablespoon sriracha chili sauce
    • 1 teaspoon fish sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon powdered ginger
    • pinch of salt and black pepper

    For the kabobs

    • 2 pound boneless skinless chicken thighs, cubed
    • 1-2 cups pineapple, cubed
    • 1/2 teaspoon powdered ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper

    For toppings

    • sliced green onions
    • toaste cashews, chopped

    DIRECTIONS :

    1. Place all ingredients for the sauce in the blender and blend until completely smooth. Place the blended sauce in a large shallow pan over medium heat and let reduce for 10-12 minutes, whisking occasionally.
    2. While the sauce reduces, make kabobs: on metal skewers, add a couple pieces of chicken close together, then a cube of pineapple, and repeat until the skewer is full. Repeat on 6-7 skewers. On each kabob, sprinkle with ginger, salt, garlic powder and a bit of black pepper, on all sides of kabobs.
    3. Heat up grill or grill pan and grease. Place kabobs on hot grill and cook on each side for 2-3 minutes, for a total of 8-12 minutes, until no pink remains in chicken. During the last couple minutes of cooking, brush the kabobs with some of the sauce to coat. Repeat with all kabobs.
    4. Garnish with green onions and toasted cashews and place the rest of the remaining sauce in a bowl for extra dipping!

    by

    INGREDIENTS :

      For the sauce

      • 3 cups diced pineapple
      • 1/4 cup coconut aminos
      • juice of 1/2 lime
      • 2 tablespoons tahini, sunflower seed butter or cashew butter (I used tahini)
      • 1 tablespoon honey
      • 1 tablespoon sriracha chili sauce
      • 1 teaspoon fish sauce
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon powdered ginger
      • pinch of salt and black pepper

      For the kabobs

      • 2 pound boneless skinless chicken thighs, cubed
      • 1-2 cups pineapple, cubed
      • 1/2 teaspoon powdered ginger
      • 1/2 teaspoon salt
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon black pepper

      For toppings

      • sliced green onions
      • toaste cashews, chopped

      DIRECTIONS :

      1. Place all ingredients for the sauce in the blender and blend until completely smooth. Place the blended sauce in a large shallow pan over medium heat and let reduce for 10-12 minutes, whisking occasionally.
      2. While the sauce reduces, make kabobs: on metal skewers, add a couple pieces of chicken close together, then a cube of pineapple, and repeat until the skewer is full. Repeat on 6-7 skewers. On each kabob, sprinkle with ginger, salt, garlic powder and a bit of black pepper, on all sides of kabobs.
      3. Heat up grill or grill pan and grease. Place kabobs on hot grill and cook on each side for 2-3 minutes, for a total of 8-12 minutes, until no pink remains in chicken. During the last couple minutes of cooking, brush the kabobs with some of the sauce to coat. Repeat with all kabobs.
      4. Garnish with green onions and toasted cashews and place the rest of the remaining sauce in a bowl for extra dipping!

      by

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