recipe by Brooke Stephens @honeyb_healthy
photos by Andrew Lazo


1 1/2 boneless, skinless chicken breast
1 red bell pepper, cut into large chunks
1 green pepper, cut into large chunks
1 yellow pepper, cut into large chunks
1 red onion, cut into large chunks
3 cups of fresh pineapple, cubes
Green onions, chopped

For Marinate:
1/4 cup coconut aminos
1/4 cup pineapple juice
1 tbsp honey
1 tbsp olive oil
1 1/2 tbsp chili paste
2 cloves garlic, minced


1 Place chicken in a large ziplock bag or bowl.
2 Whisk marinade ingredients together. Reserve 1/4 cup of marinate and pour the rest over the top of the chicken until completed coated. Seal the bag and refrigerate for 1 hour.
3 Pre-heat grill to medium-high heat and coat with non-stick spray. Be sure to soak skewers in cold water for 15-20 minutes so they do not burn on the grill.
4 To assemble kabobs, thread chicken, veggies, and pineapple onto the skewers. Place the skewers on the grill and cook for 2-3 minutes on each side. Brush the extra marinade until onto the chicken until they are cooked through. Serve and enjoy!

Subscribe To Our newsletter