PREP TIME: 40 minutes
TOTAL TIME: 55 minutes

Serves: 4-6

INGREDIENTS

DIRECTIONS

  1. Heat the pineapple juice, coconut aminos, coconut sugar, and garlic in a small saucepan on medium heat, stirring, until the coconut sugar dissolves. Set aside and let cool.
  2. When the marinade has cooled, add to a bag or container with the chicken. Let marinate in the refrigerator for 30 minutes, turning if needed (but no longer!). If you are using wooden skewers, place them in a water bath while the chicken is marinating — this decreases the likelihood that they will burn on the grill.
  3. While the chicken is marinating, place the zucchini and mushrooms in a large bowl and toss with the coconut oil and salt. If you are using a charcoal grill, get your coals going. If you have a gas grill, wait until the marinating time is up to preheat your grill on medium-high heat.
  4. When the chicken has finished marinating, discard the marinade, and skewer the vegetables and chicken cubes evenly.
  5. Get your grill nice and hot (if you are using charcoal, you want red coals). Place the kebabs on the grill and cook for 3 minutes, turn, another 3 minutes, and then rearrange and turn for a final 3 minutes, making sure that all the kebabs have had exposure to the hottest part of the grill.
  6. Serve immediately!

RECIPE AND IMAGE CREDIT:

Garlic-Amino Chicken Kebabs