Paleo Teriyaki Chicken Skewers
Fire up the grill and savor the mouthwatering flavor of Paleo Teriyaki Chicken Skewers, a wholesome twist on a classic favorite. These vibrant skewers feature juicy chunks of marinated chicken breast paired with colorful bell peppers, sweet pineapple, and savory red onion, all glazed with a luscious homemade paleo teriyaki sauce. Made with coconut aminos, unsweetened pineapple juice, and a hint of honey, this gluten-free and soy-free recipe is packed with bold, naturally sweet and tangy flavors. Perfect for a quick weeknight dinner or a backyard barbecue, these skewers are easy to prepare in just 35 minutes and deliver a healthy, crowd-pleasing meal. Serve with a side of the thickened teriyaki sauce for dipping and watch these guilt-free grilled delights disappear!
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Recipe Information
Ingredients
- 1.5 lbs Chicken breast
- 0.5 cups Coconut aminos
- 0.25 cups Pineapple juice (unsweetened)
- 2 tbsp Honey
- 2 tbsp Apple cider vinegar
- 3 cloves Garlic cloves (minced)
- 1 tsp Fresh ginger (grated)
- 2 tsp Arrowroot starch
- 2 tbsp Water
- 1 large Red bell pepper (cut into chunks)
- 1 large Green bell pepper (cut into chunks)
- 1 medium Red onion (cut into chunks)
- 1 cup Pineapple chunks (fresh or unsweetened canned)
- 1 tbsp Olive oil
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 8 skewers Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.
Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
In a medium bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, minced garlic, and grated ginger to make the teriyaki marinade.
Pour 2/3 of the marinade over the chicken cubes, reserving the remaining marinade for later. Toss the chicken to coat evenly, cover the bowl, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for a stronger flavor).
Preheat the grill to medium-high heat or preheat a grill pan on the stovetop over medium heat.
While the chicken marinates, prepare the vegetables and pineapple chunks. Cut the bell peppers and red onion into 1-inch chunks.
Thread the marinated chicken, bell peppers, red onion, and pineapple chunks onto skewers, alternating the ingredients for a colorful presentation. Discard the used marinade from the chicken.
In a small saucepan over medium heat, bring the reserved marinade to a simmer. In a small bowl, mix the arrowroot starch with water to create a slurry. Whisk the slurry into the simmering marinade and cook until the sauce thickens, about 2-4 minutes. Remove from heat and set aside.
Brush the skewers lightly with olive oil and season with sea salt and black pepper.
Place the skewers on the hot grill or grill pan. Cook for 10-15 minutes, turning every few minutes to ensure even cooking, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
During the last few minutes of cooking, brush the skewers with the thickened teriyaki sauce for added flavor.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the Paleo Teriyaki Chicken Skewers with any remaining teriyaki sauce on the side. Enjoy!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5553 mg | 241% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 104.4 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
