2 pounds (2 packages) Just BARE Organic Boneless Skinless Chicken Breasts, cut into bite sized pieces
1 tablespoon olive oil
2 tablespoons low sodium tamari or soy sauce
2 tablespoons chili garlic sauce
2 tablespoons rice vinegar, apple cider vinegar may also be used
3 tablespoons honey
1 lime, juiced (approx. 2 tablespoons)
3/4 teaspoon smoked Spanish sweet paprika
1/2 teaspoon kosher salt
1 small pineapple, cut into approx. 1 inch cubes


1. Whisk together all of the ingredients minus the chicken and pineapple in a bowl. In a resealable freezer bag add in the cubed chicken and pour in the marinade, reserving 1/4 cup of it for brushing on the skewers while grilling. Massage the marinade into the chicken and refrigerate for at least 6 hours or overnight if possible.

2. After the chicken has marinated, preheat the grill to approximately 400° F. Thread the chicken and pineapple onto metal or wooden skewers. (I alternated between 2 pieces of chicken and then a piece of pineapple).

3. Grill the skewers for approximately 3-4 minutes then flip them over and grill another 3-4 minutes or until the chicken is cooked through. Brush the remaining 1/4 cup of marinade over the skewers during the last 1-2 minutes of cooking.

4. Serve over rice or cauliflower rice topped with cilantro and lime wedges if desired.


The skewers are delicious with cilantro lime rice or cauliflower rice. After cooking mix in 1 tablespoon chopped cilantro and squeeze in the juice of 1/2 of a lime. Season with salt and pepper as needed.

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