Teriyaki Chicken Skewers (soy-free) (Edit recipe)

These Teriyaki Chicken Skewers are surprisingly easy to make, and a super tasty companion to our Pineapple Fried Rice. Together, they are the perfect fix for takeout if you are missing it. Make extra, because it will go quickly!

4 hours

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	424
Fat:	10 g
Carbohydrates:	39 g
Protein:	44 g
Cholesterol:	0 g
Sodium:	2100 mg
Fiber:	0 g
Sugars:	31 g
Calculated per serving.

by Primal Palate

Serves: 2

Ingredients

4 Boneless Skinless Chicken Thigh, sliced longways into strips
3 Green Onion (Scallion), rough chop for marinade
1.5 Tbsp Ginger Root, chopped, for marinade
1/2 cup Pineapple Juice, for marinade
1/2 cup Noble Made Soy-Free Teriyaki Sauce
1/4 cup Coconut Aminos
1/4 tsp Red Pepper Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice each chicken thigh into 3 long strips, place in a ziploc bag. Add in the ginger and green onion.
In a large liquid measuring cup, combine the pineapple juice, no-soy teriyaki, and coconut aminos. Mix, and then add to the ziploc bag. Move everything around to combine. Seal the top, and refrigerate for approximately 4 hours.
Heat your grill to medium heat, with a hot zone and a cool zone.
Skewer two pieces of chicken on each bamboo skewer. Lightly sprinkle the skewers with red pepper flakes for a little heat. You can omit if you don't like spicy foods, or add more.
Grill the skewers with the handle end over the cool zone and chicken over the hot zone for 2-3 minutes per side, until fully cooked. Medium heat will cook them a little more gently, which keeps the skewers from burning.
Serve with our new Pineapple Fried Rice recipe!