Hawaiian Teriyaki Chicken Skewers with Canadian Bacon
Recipe by Sunkissed Kitchen.
Sweet, Savory & Perfect for the Grill
These Hawaiian Teriyaki Chicken Skewers thread coconut aminos-marinated chicken with Jones Hickory Smoked Canadian Bacon, fresh pineapple, bell peppers, and red onion onto skewers and grill until charred and caramelized. Six servings, 30 minutes, and a backyard cookout recipe worth making all summer long.
Ingredients
- 1/2 cup coconut aminos or soy sauce
- 1 teaspoon sea salt
- 1 teaspoon ginger powder
- 2 bell peppers, cut in 1-inch squares
- 1 red onion, cut in 1-inch squares
- 1 tablespoon avocado oil
- 1 (6 oz.) package Jones Dairy Farm Hickory Smoked Canadian Bacon, cut in quarters
- 1 can pineapple or 1 1/2 cups fresh pineapple cut in chunks
- wooden skewers
Directions
Stir coconut aminos, sea salt and ginger in a medium bowl. Add chicken and toss to coat; refrigerate for 1 hour or up to overnight.
Soak wooden skewers in water for 1 hour. Heat grill to 400º F.
Toss peppers and onions with avocado oil and salt and pepper. On skewers, alternate threading marinated chicken, Canadian Bacon, pineapple, onions and peppers.
Grill skewers about 6 minutes per side, or until chicken is cooked through.
Ratings & Reviews
Leave a reviewRelated Recipes
Kimchi Fried Rice with Canadian Bacon
Canadian Bacon Protein Snack Box
Spring Pesto Pasta with Canadian Bacon
