Lauren Sanchez
@laurensparkle
Grilled Orange Chicken Skewers with Pineapple and Vegetables
These Grilled Orange Chicken Thigh Skewers are a delightful combination of marinated chicken, fresh pineapple, and colorful vegetables, all grilled to perfection. The sweet and tangy orange marinade infuses the chicken with flavor, making it a perfect dish for summer barbecues or family dinners.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:15
- Views:4
Recipe Information
- Prep time25 min.
- Cook time15 min.
- Total time40 min.
- Servings3
Ingredients
- 1/4 cup
- 1/2 cup
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- to taste
- to taste
- 3, cut into 5 pieces each
- 1/4 cup
- 3 (24-inch) long
- 3/4 cup, cut into 1-inch pieces
- 1/2 large, cut into 1-inch pieces
- 1 small, cut into 1/4-inch slices
- 1 1/2 cups
- 1 1/2 cups
Cooking Instructions
Follow our step-by-step guide on how to make Grilled Orange Chicken Skewers with Pineapple and Vegetables.
Step 1
In a gallon-sized resealable bag, combine coconut aminos, orange juice, avocado oil, grated ginger, and chile-garlic paste. Season the marinade with salt and pepper to taste.
Step 2
Add the chicken pieces to the bag, gently squeezing the sides to coat them evenly with the marinade. Remove excess air, seal the bag, and spread the chicken in a single layer.
Step 3
Refrigerate for at least 4 hours or overnight, turning the bag occasionally to ensure even marination.
Step 4
Drain the marinade into a small saucepan and stir in the pineapple juice. Bring to a boil over medium-high heat and let it simmer until reduced to 1/2 cup, about 5 to 7 minutes. Remove from heat and allow to cool.
Step 5
Thread the marinated chicken, red bell pepper, onion, zucchini, and fresh pineapple onto the skewers, alternating the ingredients until each skewer is filled.
Step 6
Preheat your outdoor grill to medium-high heat and lightly oil the grate.
Step 7
Place the skewers on the hot grill and brush them with the reduced marinade. Lower the heat to medium, close the lid, and grill for 4 to 5 minutes.
Step 8
Turn the skewers and brush with more marinade. Keep an eye out for flare-ups and adjust the skewers as needed. Grill until the chicken is cooked through, reaching an internal temperature of at least 165°F (74°C).
Step 9
Serve the skewers over hot cooked rice.