Grilled Teriyaki Chicken & Pineapple (Gluten Free, Dairy Free)

If you're vegan, just don't grill the chicken but DO grill the pineapple! I've created kabob kid monsters now, so much so, that my daughter needs everything on little toothpicks....why I did this to myself, I'll never know. 

This was such a quick and easy dinner to make. My kiddos ate this with rice!



- chicken, diced into cubes for kebobs

- pineapple, diced into cubes for kebobs



- 5 tbs coconut sugar (feel free to sub brown sugar if that's what you normally use)

- 1/4 cup coconut aminos

- 2 tbs honey

- 3 cloves garlic, minced

- 1/2 tsp ground ginger

- 2 tbs arrowroot powder

- 1/4 cup water


For the sauce mix arrowroot powder and water together. Mix sugar, coconut aminos, honey, garlic, and ginger together. Then slowly whisk in arrowroot powder mixture. You can use this as a marinade and then baste as you grill! 


I basted both the chicken and the pineapples with the sauce before grilling.


Grill until chicken is no longer pink on both sides (approximately 6-8 minutes each side.)

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