Grilled Hawaiian Chicken Skewers with Coconut Rice

Grilled Hawaiian Chicken Skewers are threaded with juicy marinated chicken, sweet pineapple, and crunchy peppers and onions. Once they're grilled to perfection they're drizzled with an easy to make (and refined sugar-free!) tasty teriyaki sauce and served with either coconut rice or healthy coconut cauli rice.

Summer is here and it's time to fire up the grill! This is my favorite eating season, mostly because of the deliciously charred anything that comes off the BBQ.

Remember when we dedicated an entire month to grilling recipes last year? That was awesome. #bringonthebbq

What the heck are grilled Hawaiian chicken skewers?

• All the sweet, tropical tastes of Hawaii grilled on a kebab.
• A super easy to make teriyaki sauce that has no refined sugar.
• Pineapple! and lots of it cause grilled pineapple is all thing amazing.
• Tender pieces of marinated and perfectly charred chicken.
• BBQ peppers and onions. We can't get enough of grilled veggies!
• Gluten-free and paleo, cause that's often how we roll around here. But honestly just forget I ever said that and just make these because they're freaking delicious.

See that teriyaki sauce up there? That is summertime magic. It's sticky and sweet and full of flavor. It's also super easy to make.

How to make healthier teriyaki sauce

Are you ready for this? Ok, here's how to make it:

?  Put the 6 ingredients in a pot and bring it to a boil.

That's it! I'm serious. This is a one-step and done teriyaki sauce. There's really no reason to ever buy store-bought teriyaki sauce again!

Just look at how delicious it is! ?

Want some more delicious grilled chicken recipes?

• Thai Chicken Kebabs with Almond Lime Satay Sauce
• Lemongrass Grilled Chicken with Sriracha Mayo
• Grilled Mezcal Chicken Fajitas
• Grilled Mustard Chicken with Creamy Walnut Sauce
• Grilled Jerk Chicken Tacos
• Grilled Margarita Chicken with Agave and Tequila
• Grilled Buffalo Chicken Salad with Avocado Ranch

We clearly have a thing for grilled chicken around here!

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If you love this Hawaiian Chicken Skewers recipe as much as  I do, make sure to give them a 5-star review in the comments below!

Hawaiian Chicken Skewers with Coconut Rice

• Author: Kristen Stevens | The Endless Meal
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: American

★★★★★

5 from 2 reviews

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Description

Grilled Hawaiian Chicken Skewers are threaded with juicy marinated chicken, sweet pineapple, and crunchy peppers and onions. Once they're grilled to perfection they're drizzled with an easy to make (and refined sugar-free!) tasty teriyaki sauce and served with either coconut rice or healthy coconut cauli rice.

| paleo + gluten-free + refined sugar-free |

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Scale 1x2x3x

Ingredients

The Teriyaki Sauce

• 1/4 cup each: honey and soy sauce (gluten-free, if needed. Sub coco aminos for paleo)
• 1 tablespoon rice vinegar
• 1 teaspoon grated or minced ginger
• 2 garlic cloves, grated on a Microplane or very finely minced
• 1 tablespoon tapioca starch + 1/2 cup cold water (can sub cornstarch)

The Hawaiian Chicken Skewers

• 6 boneless chicken thighs (can sub 3 chicken breasts)
• 1 red pepper, cut into 1-inch cubes
• 1 green pepper, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes
• 1/2 pineapple, peeled, cored, and cut into 1-inch cubes

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Instructions

1. Add the honey, soy sauce, rice vinegar, ginger, and garlic to a small pot over high heat and bring it to a boil. Mix the tapioca starch with the cold water in a small cup and add it to the pot. Once the sauce thickens remove it from the heat.
2. Cut the chicken thighs into 3-4 pieces each and put them in a bowl. Pour 1/4 cup of the teriyaki sauce over the top and mix well. Let the chicken marinate while you chop the veggies.
3. Preheat your BBQ to medium-high and oil the grill.
4. Thread the chicken and veggies onto skewers. Grill them for 10 minutes, flipping the skewers halfway through cooking. Serve the skewers with the teriyaki sauce drizzled over the top.

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Notes

Coconut rice: 1 cup basmati + 1 cup water + 1/2 cup canned coconut milk. Cook the rice according to package directions.

Coconut cauliflower rice: 1 head of cauliflower riced + 1/2 cup coconut milk. Simmer the riced cauliflower in the coconut milk until the cauliflower is soft and no liquid remains.