Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

 

Hawaiian Chicken Kabobs

Keep in mind that these kabobs are best if they are marinated for a minimum of 6 hours to 24 hours.
Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Danielle - Savoring Life with Autoimmune

Ingredients

  • 2 pounds chicken, cut in cubes
  • 1 pounds bacon, cut in 3's
  • 3 whole red pepper, sliced in large pieces
  • 2 whole red onion, medium, cut quartered
  • 1 whole pineapple, sliced in large pieces
  • 1/4 cup avocado oil (or oil of choice)
  • 1/4 cup coconut aminos
  • 1 whole lime, zest and juice
  • 3 T honey
  • 2 inch ginger, fresh - peeled and grated
  • 3 cloves garlic, minced
  • salt and pepper to taste

Instructions

  1. In a large baking dish place the avocado oil, coconut aminos, lime, honey, ginger, garlic, salt and pepper and mix well together
  2. Place the chicken in the mixture, cover and marinade for 6 hours or up to 24 hours
  3. Remove the chicken from the fridge and place it on the counter with the previously cut vegetables
  4. You will need 8 to 10 extra long skewers. 
  5. Wrap the chicken in the bacon that has been cut in in thirds. 
  6. Start skewering the chicken and vegetable - this is the order I did it in...

    chicken, red pepper, pineapple and onion -  continue to alternate in the same order

    Hawaiin Chicken Kabobs
  7. Once skewered, heat your grill up and cook.  You will have to spend time slowly turning and cooking as to get all sides of the skewers. 
  8. ENJOY!
    Hawaiian Chicken Kabobs

 

Hawaiian chicken kabobs were on the menu over Father’s Day weekend.  These kabobs happened to be a last minute change in our menu for the weekend.  I can say hands-down that we all loved them!

When I think back to all of the Father’s Days spent grilling out, I remembered how my dad often asked for beef kabobs.   Sticking with tradition, I kept my fingers crossed that my family would enjoy these skewers of chicken wrapped in bacon and marinade of avocado oil, coconut aminos, ginger, garlic, honey and lime.

After the chicken marinades for a good 6 to 8 hours, they were skewered by alternating with chicken, pineapple, red pepper and red onion.   Once this was accomplished, we placed them on a hot grill to cook.  For the guests that are not on paleo, I did offer steamed rice on the side.

As a young girl I can remember Father’s Day spent cooking one of dads favorite meals.  The family gathered around the table praying grace and sharing laughter throughout our meal.  I feel beyond blessed to have been taught the importance of family and tradition.  And now I have new traditions with my husband Ken and our children.

It is  touching to sit back tonight and see dad who helped me become who I am today on one side of the table.  And my best friend and husband sitting at the other side of the table with me.  It hit me how much both of these important men have influenced my life.

Thank you dad for my best years growing up, for guiding me to be strong and independent.  Thank you Ken for walking through the double doors and sweeping me off my feet.  You have been my rock and support through some of the toughest times and the best of times.  You are truly inspiring to me and our children.  Thank you for all of the sacrifices and love you blanket us with daily.  The Lord has surely blessed me with an amazing father and best friend.  I can’t wait to celebrate many more Father’s Days with you.

Happy Father’s Day to all of the dads out there!

Thank you for visiting and happy cooking!!!

 


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