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Pineapple Almond Butter Chicken Skewers

Pineapple Almond Butter Chicken Skewers

These chicken skewers are an easy appetizer or side, and they deliver plenty of flavor — sweet, spicy, savory and sour! Similar to a Thai-inspired peanut butter satay, these skewers are made Paleo by eliminating the peanut butter and using almond butter instead. A similar dish ordered from a Thai restaurant may be made with brown sugar and soy sauce, however a quick substitute of honey, coconut aminos and fish sauce make this a Paleo-friendly recipe!

The chicken is marinated in coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic and ginger — wow, talk about a lot of flavors! You can marinate for just an hour or so, but don’t be afraid to let it marinate for a few more hours, so the flavors really pop when cooked on the grill. Speaking of the grill, the pineapple will caramelize on the grill and the heat will only enhance it’s sweetness.

Serve over a bed of cauliflower rice. If you’re making these skewers to enjoy as leftovers for lunch tomorrow, store the dressing in a separate container and drizzle over the top when you’re ready to eat!

Pineapple Almond Butter Chicken Skewers Recipe

Serves: 4Prep: 15 min + 2 hours marinating time Cook: 30 min
Notice

Protein: 32g / %

Carbs: 43g / %

Fat: 17g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 4 chicken breasts, chopped into bite size pieces;
  • 1 fresh pineapple, chopped into 1 inch pieces;
  • 1/3 cup coconut milk;
  • 1/3 cup almond butter;
  • 1/3 cup pineapple juice;
  • 1/4 cup coconut aminos;
  • 2 tbsp. raw honey;
  • 1 tbsp. fish sauce;
  • 1 tbsp. fresh lime juice;
  • 1 to 2 tsp. sriracha;
  • 1 tsp. ground garlic;
  • 1/2 tsp. ground ginger;
  • Sea salt and freshly ground black pepper;
  • Wood or metal skewers;

Tags

Cooking: Grill Egg-free Dairy-free Shellfish-free Kid-friendly

Pineapple Chicken Skewer preparation

Preparation

  1. In a bowl combine the coconut milk, almond butter, pineapple juice, coconut aminos, honey, fish sauce, lime juice, sriracha, garlic, ginger, and season to taste.
  2. Place the diced chicken in half of the sauce and marinate for 1 to 2 hours.
  3. Preheat grill to medium-high heat.
  4. Thread the pieces of chicken and pineapple on the skewers, alternating between the two.
  5. Place the skewers on the grill and cook for 2 to 3 minutes per side, or until chicken is no longer pink.
  6. In a saucepan, bring the remaining sauce to a boil, and simmer for 2 to 3 minutes.
  7. Drizzle the remaining sauce over the skewers and serve.