Grilled Chicken Kabobs
1/2 cup pineapple juice
1/2 cup coconut aminos
1/4 cup avocado oil
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1.5 pounds chicken breast, cut into 1-inch cubes
1 large green bell pepper, cut into 1-inch pieces
1 (20-oz) can pineapple chunks in 100% pineapple juice
4 ounces medium button mushrooms
Half pint of cherry tomatoes
Place the chicken marinade ingredients in a medium saucepan and bring to a boil. Once the mixture starts boiling, turn down the heat and simmer for 5 minutes. Remove heat and let cool.
Place prepared chicken cubes in the saucepan with the marinade. Mix well and refrigerate for 1-2 hours.
Meanwhile, prepare vegetables and soak 15 wooden skewers in water for 30 minutes.
When ready to cook, preheat grill to medium-high heat. Thread bell pepper, mushroom, pineapple, chicken and tomatoes on the skewers, leaving the chicken marinade in the saucepan.
Bring the marinade to a boil.
Grill the chicken kabobs for 12-15 minutes until the chicken is completely cooked through, turning and brushing with the remaining marinade occasionally.