Updated: May 1
A mouth-watering BBQ skewer made with Hawaiian marinated chicken, red bell peppers, onions and fresh pineapple
Recipe serves 4 people or 4 servings.
KITCHEN ITEMS YOU'LL NEED
Stainless Steel skewers (Avoid cheap aluminum skewers)
Medium-sized glass or stainless steel bowl
Something to cover your bowl in the refrigerator (either beeswax paper, silicone cover/lid, or BPA-free lid with a glass container will do. Avoid using plastic wrap, plastic containers or aluminum foil to cover food products)
Glass or stone cutting board
Stainless steel kitchen knife
Avocado oil spray (This is my favorite)
Either a stove top cast iron skillet (like the one I've used here in the recipe) or an outside grill. (Outside, just be aware of toxic substances/materials used to start the grill)
Marinade needs to be made 6-8 hours prior to grilling.
1/2 cup full fat coconut milk
1/4 cup of approved "Olive Oil"
1 Tablespoon of Sesame Oil
1/2 cup of fresh pineapple juice (from the fresh cut pineapple used below)
1 tablespoon of fresh parsley
1/4 teaspoon of Himalayan pink salt OR Celtic sea salt
1/4 teaspoon of organic cayenne pepper
1/4 teaspoon of minced ginger
1 dash of organic clove powder
6-8 hours before grilling:
In a large glass bowl or glass storage container with bpa-free lid, combine ALL of the ingredients except the chicken.
Using a wire whisk or fork, blend the mixture until well incorporated.
Using the glass or stone cutting board, cube chicken into 1 inch chunks. (I like to cut my chicken after it's been pulled from the freezer for about an hour. This seems to be the perfect consistency).
Place the cubes of chicken into the glass dish/bowl and make sure the liquid covers all of the chicken.
Cover the dish/bowl with either the bpa-free lid/silicone lid/beeswax paper (whichever one), and place it back in the refrigerator for 6-8 hours.
(Before assembling the skewers) PREHEAT YOUR STOVETOP GRILLE TO MED HEAT OR GET YOUR FIRE STARTED AND READY FOR GRILLING (outdoors)
To prep cast iron stovetop grille, pre-spray the grille with either 100% pure avocado oil spray OR cold-pressed coconut oil before heating.
Using your cutting board and knife, cut peppers and onions into one-inch pieces.
Slice up your pineapple into one-inch squares as well. (DO NOT USE CANNED PINEAPPLE) I love using a pineapple corer because it makes things so much easier. Here is the pineapple corer I use. Its very sturdy and is made from stainless steel.
Once your meat is marinated and all of your fruit and vegetables are all ready to go, begin placing the pieces one at a time onto the skewer sticks, rotating your chicken, peppers, onions and pineapples.
As each one is assembled, lay them aside on a platter or large plate that can easily be taken over to your grille.
As a final touch, I like to sprinkle added "parsley" flakes over top of the skewers right before grilling.
Once your skewers are all assembled and the grille is ready to go, place the skewers onto the grille directly above the heat source.
Turn the skewers over approximately every few minutes until ALL sides of the meat are slightly browned. Try not to leave the skewers in one place too long to avoid burning or charring your food. Charred food is not too healthy, so we are just grilling enough to cook the meat thoroughly then pulling it off and removing it from the heat source.
Total grilling time should be somewhere between 20-30 minutes, with times varying because of the inconsistency of grilling heat temperatures of various types of grills.