Grilled Orange Chicken Skewers with Pineapple and Veggies: An Easy Recipe

Name: Grilled Orange Chicken Skewers with Pineapple and Veggies: An Easy Recipe
Total time: 4 hrs 35 mins
Ingredients: 0.25 cup coconut aminos (soy-free seasoning sauce); 0.5 cup orange juice; 2 tablespoons avocado oil; 1 tablespoon grated fresh ginger; 1 tablespoon chile-garlic paste, or to taste; salt and ground black pepper to taste; 3 boneless, skinless chicken thighs, each cut into 5 pieces; 0.25 cup pineapple juice; 3 (24-inch) long metal skewers; 0.75 cup red bell pepper, cut into 1-inch pieces; 0.5 large onion, cut into 1-inch pieces; 1 small zucchini, cut into 1/4-inch slices; 1.5 cups fresh pineapple chunks; 1.5 cups hot cooked rice

Fresh orange juice infuses this marinade with a bright, citrusy taste, perfect for grilling boneless, skinless chicken thigh skewers outdoors. Each skewer is packed with colorful, healthy vegetables and juicy pineapple chunks. Serve these delicious skewers over rice, alongside your favorite green vegetable or a fresh salad, for a complete and satisfying meal.

Total time4 hrs 35 mins
Prep time20 mins
Cook time15 mins
Yield3 skewers, 3

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Servings

Instructions

In a large resealable bag, combine coconut aminos, orange juice, avocado oil, grated ginger, and chile-garlic paste. Season the marinade generously with salt and pepper, then add the chicken pieces. Gently massage the bag to ensure all chicken is thoroughly coated. Remove excess air, seal tightly, and spread the chicken in a single layer within the bag.
Refrigerate the bag for at least 4 hours, or preferably overnight, turning it occasionally to ensure even marination.
Pour the marinade into a small saucepan and mix in pineapple juice. Bring the mixture to a vigorous boil over medium-high heat, reducing it until you have approximately 1/2 cup, about 5 to 7 minutes. Remove from heat and let it cool slightly.
While the marinade reduces, thread the chicken, bell pepper, onion, zucchini, and pineapple onto skewers, alternating ingredients for a colorful presentation. Repeat until each skewer is fully loaded.
Preheat your outdoor grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Place the skewers on the preheated grill. Brush generously with the reduced marinade, lower the heat to medium, close the grill lid, and cook for approximately 4 to 5 minutes. Rotate the skewers, brush again with the marinade reduction, and continue grilling. Watch carefully for flare-ups, moving the skewers as needed. Use an instant-read thermometer to check for doneness; the internal temperature should reach 165 degrees F (74 degrees C).
Serve the grilled chicken skewers immediately over a bed of hot, fluffy rice.

Nutrition

Calories: 522 kcal
Fat Content: 22 g
Fiber Content: 3 g
Sugar Content: 18 g
Sodium Content: 799 mg
Protein Content: 23 g
Cholesterol Content: 72 mg
Carbohydrate Content: 56 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g