Cooked - Sweet & Sour Chicken Skewers

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Sweet & Sour Chicken Skewers

6.0

2 lbs boneless skinless chicken thighs

2 tbsp coconut aminos

2 tbsp pineapple juice

1 tsp baking soda

1 large orange or yellow bell pepper (cut into 2-inch pieces)

1 large yellow onion (cut into 2-inch pieces)

1 cups cubed pineapple

2 cloves garlic

2 inch piece ginger

¼ cup pineapple juice

3 tbsp coconut aminos

¼ cup apple cider vinegar ((or rice wine vinegar))

1 tbsp tomato paste

2 tbsp honey ((or 2 medjool dates for whole30))

6 dried apricots

Cut the chicken thighs into 2-inch sized cubes and place them in a bowl. Add in the coconut aminos, pineapple juice and baking soda and stir to ensure all of the pieces of chicken are well coated. Leave to marinate for 10 minutes (but not longer then 20) while you make the sauce.
Preheat the grill to medium high heat and if using wooden skewers, soak them in water.
In a high speed blender combine all of the sauce ingredients and blend until smooth. Pour ⅓ in a bowl and place in the fridge. Put the other ⅔ in a bowl to baste while cooking.
Thread the marinated chicken, onion, bell pepper and pineapple on the skewers until filled.
Place the skewers on the grill and brush with some of the reserved sauce. Grill for 15 minutes, turning the skewers and brushing with more sauce every 5 minutes, until the chicken is cooked through and golden.
Transfer the skewers to a platter, brush them with the reserved sauce from the fridge and sprinkle with sesame seeds before serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Skewers

CuisineAsian

Occasions🎊PartySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 103 weeks ago

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