• 1/4 cup pineapple juice
  • 3 tablespoons coconut aminos
  • 3 tablespoons raw honey
  • 2 tablespoons coconut water vinegar
  • 1/2 teapoons fresh ginger, peeled and finely grated
  • 1/2 teaspoons Garlic powder
  • 2 tablespoons extra virgin olive oil
  • .
  • SAUCE:
  • 1/2 cup pineapple juice
  • 2 tablespoons raw honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut aminos
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 red onion, cut in 1-inch pieces
  • 2 red bell peppers, seeded, stemmed, and cut into 1-inch squares (optional)
  • 1 pineapple, skin removed, cored, and cut into 1-inch cubes
  • 8 wooden skewers
4 Servings
Servings 4 servings


  • Make the marinade: Mix the pinneapple juice, coconut aminos, raw honey, coconut water vinegar, ginger, garlic powder, and olive oil in a glass bowl. Add the chicken cubes. Cover and refrigerate for 6 to 8 hours.
  • Soak the wooden skewers in water for 20 minutes.
  • Heat the grill to medium and oil the grate.
  • Meanwhile, make the sauce: In a small saucepan, combine the pineapple juice, raw honey, olive oil, and coconut aminos. Bring to a boil, then reduce heat to a simmer. Simmer for 8 to 10 minutes.
  • Remove chicken from the marinade and discard the marinade.
  • Alternate pieces of bell pepper, onion, and pineapple with the chicken cubes on the skewers. Cook the kabobs, turning and brushing with the sauce often. Grill for 15 to 20 minutes or until the chicken is cooked through.