Grilled Coconut Sticky Chicken & Pineapple Kabobs
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| Serves | 4-6 |
| Prep time | 24 hours |
| Cook time | 20 minutes |
| Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 24 hours, 20 minutes |
| Dietary | Gluten-free |
| Meal type | Main Dish |
Coconut Sticky Chicken & Pineapple kabobs are my go to grilling recipe whenever company is coming over. A fail-proof, lick the platter clean kind of meal.
Ingredients
Chicken & Marinade
- 6-8 Boneless Chicken Thighs (cut in 11/2)
- 1 can 15 oz Coconut Milk (Full Fat)
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Red Chili Flakes
- 1 tablespoon Ginger (freshly grated)
Sticky Sauce
- 3/4 cups Rice Vinegar
- 1/3 cup Coconut Palm Sugar
- 3 tablespoons Tamari Sauce
- 1 teaspoon Red Chili Flakes
Kabobs
- 1 Small Fresh Pineapple (cut in chunks)
- 2 Medium Zucchini (cut in chunks)
- 8-10 Medium Crimini Mushrooms
Sides
- 4 cups Cooked Rice (white or brown)
Note
Directions
| Chicken & Marinade | |
| Step 1 | |
| Chop chicken into 1 1/2" wide long strips and place the chopped chicken, coconut milk, fresh ginger, cayenne pepper, & pepper flakes into a sealed container and refrigerate overnight preferably, or at least three hours. | |
| Sticky Sauce | |
| Step 2 | |
| Before preparing the rest of the dish, you will want to begin making the sticky sauce. This needs to reduce in half during the simmer process (takes about 30-45 minutes). Place gluten-free tamari sauce, rice vinegar, palm sugar, and red pepper flakes into a small saucepan and simmer over medium-low heat, stirring often. | |
| Step 3 | |
| About 15 minutes into simmering the sauce, remove the pepper flakes and return the sauce to the pan, unless you like things extra spicy, then leave them in. Continue cooking until the sauce has reduced in half and slightly thickens. | |
| kabobs | |
| Step 4 | |
| Chop the pineapple & zucchini and place on skewers with crimini mushrooms, alternating the fruit & veggies. | |
| Step 5 | |
| Remove chicken from the marinade and fold onto bamboo skewers (if using bamboo skewers, soak at least 15 minutes in water before placing meat on them). | |
| Step 6 | |
| Grill chicken, fruit & veggie skewers until fully cooked. | |
| Step 7 | |
| Spoon sticky sauce over cooked chicken and serve kabobs with cooked rice. | |
