Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 522 Calories

Ingredients

• ½ cup orange juice
• ¼ cup pineapple juice
• salt and ground black pepper to taste
• 1 tablespoon grated fresh ginger
• 2 tablespoons avocado oil
• 1 ½ cups fresh pineapple chunks
• ½ large onion, cut into 1-inch pieces
• ¼ cup coconut aminos (soy-free seasoning sauce)
• 1 small zucchini, cut into 1/4-inch slices
• 1 ½ cups hot cooked rice
• 1 tablespoon chile-garlic paste, or to taste
• 3 boneless, skinless chicken thighs, each cut into 5 pieces
• 3 (24-inch) long metal skewers
• ¾ cup red bell pepper, cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.

Step 3

Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.

Step 4

Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.

Step 5

Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.

Step 6

Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 7

Serve skewers over hot cooked rice.