Hawaiian Chicken Kabobs

Now that summer has arrived it is time to bust out the barbeque!  I am all for grilling the fresh veggies that are in season right now. This is one of our weekly dishes that is so easy to prepare and even easier to eat. I typically triple the sauce for the marinade and will save some of it for basting the yummy chicken and veggies at the very end.  This meal pairs well with this cauliflower rice.  Happy grilling!

Ingredients:

• 3 tbs coconut aminos (or gluten free soy sauce)
• 3 tbs coconut sugar
• 2 tbs cooking sherry
• 1 tbs sesame oil
• 1/4 tsp ginger
• 1/4 tsp garlic powder
• 8 skinless, boneless chicken breasts cut into 2 inch pieces
• 1 20 oz can pineapple chunks ( or fresh pineapple)
• skewers
• 1-2 tbs arrowroot starch
• 1/2 small onion (cut into 2 inch pieces)
• red, green, and yellow peppers cut into 2 inch pieces
• 1 small zucchini, cut into 1-2 inch pieces

Instructions:

1. In a shallow dish, mix the sauce ingredients together.  Save half of the sauce for basting the skewers while they are being grilled.
2. Stir in the chicken and veggies into the marinade until well coated. Do not marinate the pineapple as it will become soggy. Cover and refrigerate for atleast 2 hours.
3. Thread the chicken, pineapple and veggies alternately onto skewers.
4. Grill for approximately 15 minutes, turning occasionally.
5. Combine the arrowroot starch and the marinade into a small saucepan. Heat for 2-3 minutes on medium-low until it becomes thickened.  
6. Baste the skewers with this thickened marinade when they are almost completely done grilling.