Ingredients
- 1/4 cup pineapple juice
- 3 tablespoons red onion diced
- 2 teaspoons coconut aminos
- 2 teaspoons habanero pepper seeded and roughly chopped (1 large pepper)
- 1/2 tablespoon coconut oil melted
- 1 1/2 teaspoons fresh garlic minced
- 1 1/4 teaspoons fresh lime juice
- 3/4 teaspoon fresh ginger minced
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 pound chicken breast cut into cubes
- 1 cup pineapple chunks (about 1/2 a 20-ounces can), drained
Instructions
- Place all of the ingredients, up to the chicken, in a small food processor (mine is 3 cups) and process until smooth and well combined, scraping the sides down as necessary.
- Add the mixture into a large bowl, along with the chicken cubes. Toss until the chicken is evenly coated, cover, and refrigerate for at least 4 hours to overnight.
- Once marinated, preheat your grill to medium-high heat.
- Divide the chicken and pineapple chunks between 4 skewers (if you're using bamboo skewers, remember to soak them in water first!).
- Grill until charred and no longer pink inside, about 10 minutes, turning the skewers occasionally.
