Ingredients
Equipment
Method
Instructions
- In a bowl, whisk together olive oil, tamari, chili garlic sauce, rice vinegar, honey, lime juice, smoked paprika, and salt. Combine this with cubed chicken in a resealable bag, reserving 1/4 cup of the marinade for later. Massage and refrigerate for 1-4 hours for maximum flavor absorption.
- Preheat the grill to 400°F. Carefully thread the marinated chicken and pineapple onto skewers, alternating pieces to create a colorful and enticing presentation.
- Place skewers on the grill for 3-4 minutes. Flip them and grill for an additional 2-3 minutes, brushing with the reserved marinade during the last couple of minutes. Ensure the chicken reaches an internal temperature of 165°F for perfect doneness.
- Arrange the skewers over a bed of rice or cauliflower rice, and finish with a sprinkle of fresh cilantro and lime wedges for an extra burst of flavor.
Nutrition
Notes
Optional: Pair with a refreshing salad or a chilled drink to complete your summer dining experience.
