I am so obsessed with these chicken skewers! They are going to be a staple in my house over the summer months. They have so much flavor and when BBQ’d they get the most perfect crispy bits that I absolutely love. They also travel really well. I remove them from the skewers and place them in my favorite glass containers in a cooler.
Recipe Author: Kaylie Watson/Nourished Wellness
USWM Shopping List: Free Range Chicken Breast
Serves: 4
PHOTO CREDIT: Kaylie Watson/Nourished Wellness
Ingredients:
- 1 fresh pineapple
- 1 pound chicken breast
- 1 red onion
- 1/2 cup coconut aminos
- 3 tablespoons avocado oil
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup cilantro
- 1/4 cup green onions
- 6-9 skewers
Instructions For AIP Aloha Chicken Skewers
- If you are using wooden skewers, be sure you soak them to help prevent burning.
- Cube the chicken into 1 inch pieces and place into a sealable, leakproof container.
- Pour the coconut aminos and 2 tablespoons of oil over the chicken along with the salt and garlic and onion powder.
- Mix and make sure all the chicken is coated in marinade and marinate for 30 minutes.
- Prepare the pineapple by removing the skin and core and chopping the pineapple into 2 inch chunks. Set aside.
- Chop the onion in to large pieces, while keeping the layers intact, set aside.
- Chop cilantro and green onions for garnish and set aside.
- Preheat grill to 500 degrees.
- After chicken is finished marinating, start assembling the skewers, alternating between pineapple, onion and chicken.
- Before placing the skewers onto the grill, bush the skewers with a little bit of oil.
- Grill for 8-10 minutes, rotating as necessary.
- Serve them on a platter and garnish with cilantro and green onions.
Notes:
- Make sure you are not cross contaminating your foods. Switch out cutting board and knife after cutting raw meats.
- Marinate the chicken for 30 minutes, any longer and it will become over marinated.
This recipe is great served with my Cilantro Lime Cauliflower Rice while still keeping it AIP friendly!
Meet The Chef:
After being diagnosed with Lyme Disease, Autoimmune and CIRS, Kaylie Watson started the Autoimmune Protocol (AIP) diet as recommended by her doctor. She is always developing new AIP recipes that will encourage healing. She describes her cooking style as healing, real whole foods, and simple. She is passionate about helping others heal through food and a non-toxic lifestyle. See more of Kaylie’s recipes and lifestyle tips at Nourished Wellness.
