Grilled Hawaiian Chicken Kebabs

By Simply Scratch

Ingredients

3 tablespoons dark brown sugar
2 teaspoons lemon pepper
3 cloves garlic (grated)
2 teaspoons fresh ginger (grated)
2/3 cup pineapple juice
1/4 cup coconut aminos
2 pounds boneless skinless chicken thighs ( cut into 1½-inch pieces)
1 large red bell pepper (chopped)
1 large orange bell pepper (chopped)
1 large sweet onion (chopped)
1 pound fresh pineapple (cut into cubes)
2 large jalapeños (sliced 1/4-inch thick)
2 cups cooked brown rice (or white rice)
sliced green onions
chopped cilantro

Prep Time35mins
Cook Time10mins
Servings6

Instructions

MAKE THE MARINADE/SAUCE:

In a jar or bowl measure and add the brown sugar, lemon pepper, garlic, ginger, pineapple juice and coconut aminos.

Whisk or secure the lid and shake well until the sugar is dissolved.

MAKE THE KEBABS:

In a large bowl add the chicken, peppers and onions and toss with 1/2 of the marinade/sauce. Reserve the rest for serving.

Marinate for 20 to 30 minutes, tossing occasionally.

Generously grease grill grates. (I use paper towel and extra light olive oil.)Then preheat your grill to 500°.

Thread the marinated chicken, onions and peppers with the pineapple and slices of jalapeño onto metal skewers and place on a rimmed baking sheet.Pour any of the marinade leftover in the bowl over top.

Once the grill is hot, place the kebabs on the hot grill grates. Close the lid and cook for 3 minutes a side OR until the chicken is cooked thoroughly and the vegetables are tender.

Serve over brown or white rice, with a few spoonfuls of the reserved marinade/sauce and sprinkle with sliced green onions and cilantro.