TOTAL TIME: 45 minutes
SERVES: 4-5
Protein
4 chicken breasts (1.5 lbs)
Pantry
1/4 cup sesame seeds
1/3 cup soy sauce or tamari for gf
1/2 cup rice wine vinegar
1/3 cup brown sugar
5 tbsp avocado oil
Produce
1 pineapple
2 zucchinis (long + thick)
1 tbsp ginger
3 cloves garlic
3 red chili peppers (or 1 tbsp chili flakes)
1 lime + zest
3 green onions
pre-recipe prep
Mince 3 cloves garlic (divided - 2 & 1) and 1 tbsp ginger
Dice chili peppers, seeds removed
Slice green onions
Marinade and prep chicken. Dice chicken into 1 inch cubes (big enough to be skewered without ripping) and place into a large ziploc bag. I love to use kitchen scissors for this - save yourself from washing a cutting board! To the bag, add in marinade ingredients, 1/3 cup soy sauce, 1/2 cup rice wine vinegar, 1/3 cup brown sugar, 3 tbsp avocado oil, 1 tbsp minced ginger and 2 minced garlic cloves. Mix up and set aside while you prep (or overnight for best flavor).
Prep fruit + veg. Peel pineapple and chop into large chunks - slightly larger than the chicken and big enough so they don't rip when you skewer. To prep your zucchini, set zucchini lengthwise on cutting board, chop off the stem end, and use a vegetable peeler to slice off long strips.
Make sesame drizzle. Preheat a small frying pan over medium heat. In a small bowl, mix zest of 1 lime, juice of 1 lime, 3 red chili peppers diced (seeds removed), 1 clove garlic minced and 1 tsp salt. Once your pan is warm, add 1/4 cup sesame seeds and cook until they become fragrant (about 1 minute). Add 2 tbsp avocado oil and cook for another 2 minutes and then carefully add hot oil and seeds to your bowl. Mix well and set aside.
Assemble your skewers. In any order, add chicken, pineapple and zucchini to skewers. To add zucchini, fold over itself 4 or 5 times to get a ribbon effect.
Grill. Oil your grill with neutral oil using an old cloth or paper towel. Set grill to medium high heat and once hot, place skewers on grill careful that they aren't touching. Turn frequently so the skewers don't stick. Cook for about 15-20 minutes or until internal temp on the largest pieces of chicken reaches 165F.
Sauce it up and serve. Once off the grill, drizzle sesame drizzle over the skewers, top with green onions.
Serve with rice, over greens or alongside some grilled potatoes.
For how to best cut a pineapple check out this video on Food52.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!