GRILLED TERIYAKI CHICKEN SKEWERS WITH PINEAPPLE

Ingredients

• Tamari Soy Sauce

  San-J

  ½ tbsp or 9g

• Honey

  6g

• Sesame oil

  Salad or cooking

  2g

• Ginger

  Spices, ground

  0.1g

• Cayenne pepper

  Spices, red or cayenne

  0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  200g

• Cornstarch

  ¼ tbsp or 2g

• Pineapple

  Raw, all varieties

  154g

• Red Onion

  Whole Foods Market

  25g

• Sesame seeds

  Seeds, whole, dried

  1g

• Limes

  Raw

  1 fruit or 67g

Directions

1. In a medium bowl, combine the coconut aminos, honey, ginger, and cayenne pepper. Reserve about 2 tablespoons to baste the chicken when it’s done grilling.
2. Season the pieces of chicken with salt and pepper, and sprinkle with the cornstarch; stir well to coat each piece.
3. Transfer to the bowl with the remaining marinade. Allow the chicken to marinate for 30 minutes over the counter or for 2 hours in the fridge.
4. Thread the marinated pieces of chicken together with pineapple and onion chunks onto skewers.
5. Preheat an outdoor grill or a grill pan over medium heat and grill the chicken skewers until the meat is nicely charred and cooked through. Baste with the remaining 2 tablespoons of marinade.
6. Serve with lime wedges and garnish with sesame seeds.

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