Paleo Teriyaki Chicken Skewers
Fire up the grill and savor the irresistible flavors of these Paleo Teriyaki Chicken Skewers—a wholesome twist on a classic favorite! Juicy chicken breast is marinated in a tangy and naturally sweet teriyaki sauce made with coconut aminos, pineapple juice, honey, garlic, and ginger, delivering all the savory-sweet notes you love without refined sugars or soy. Threaded alongside vibrant chunks of bell peppers, red onion, and pineapple, these colorful skewers are brushed with a thickened teriyaki glaze and grilled to smoky perfection. Perfect for summer cookouts or family dinners, this healthy, gluten-free recipe comes together in just 35 minutes of prep and cook time. Serve these flavorful, paleo-friendly skewers as a standalone dish or pair them with cauliflower rice for a complete, nourishing meal your guests will rave about!
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Ingredients
- 1.5 lbs Chicken breast
- 0.5 cups Coconut aminos
- 0.25 cups Pineapple juice (unsweetened)
- 2 tbsp Honey
- 2 tbsp Apple cider vinegar
- 3 cloves Garlic cloves (minced)
- 1 tsp Fresh ginger (grated)
- 2 tsp Arrowroot starch
- 2 tbsp Water
- 1 large Red bell pepper (cut into chunks)
- 1 large Green bell pepper (cut into chunks)
- 1 medium Red onion (cut into chunks)
- 1 cup Pineapple chunks (fresh or unsweetened canned)
- 1 tbsp Olive oil
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 8 skewers Wooden or metal skewers
Directions
Step 1
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.
Step 2
Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
Step 3
In a medium bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, minced garlic, and grated ginger to make the teriyaki marinade.
Step 4
Pour 2/3 of the marinade over the chicken cubes, reserving the remaining marinade for later. Toss the chicken to coat evenly, cover the bowl, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for a stronger flavor).
Step 5
Preheat the grill to medium-high heat or preheat a grill pan on the stovetop over medium heat.
Step 6
While the chicken marinates, prepare the vegetables and pineapple chunks. Cut the bell peppers and red onion into 1-inch chunks.
Step 7
Thread the marinated chicken, bell peppers, red onion, and pineapple chunks onto skewers, alternating the ingredients for a colorful presentation. Discard the used marinade from the chicken.
Step 8
In a small saucepan over medium heat, bring the reserved marinade to a simmer. In a small bowl, mix the arrowroot starch with water to create a slurry. Whisk the slurry into the simmering marinade and cook until the sauce thickens, about 2-4 minutes. Remove from heat and set aside.
Step 9
Brush the skewers lightly with olive oil and season with sea salt and black pepper.
Step 10
Place the skewers on the hot grill or grill pan. Cook for 10-15 minutes, turning every few minutes to ensure even cooking, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 11
During the last few minutes of cooking, brush the skewers with the thickened teriyaki sauce for added flavor.
Step 12
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Step 13
Serve the Paleo Teriyaki Chicken Skewers with any remaining teriyaki sauce on the side. Enjoy!
Nutrition Facts
| Serving size | (1711.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1701.6 |
| Total Fat 39.6g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 585.1mg | 0% |
| Sodium 5552.9mg | 0% |
| Total Carbohydrate 141.4g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 104.4g | |
| Protein 197.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 216.8mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 3193.9mg | 0% |
Source of Calories