BBQ Teriyaki Chicken Skewers

It feels like summer.  We have had a beautiful, sunny week of hot weather, and I have been lucky enough to enjoy some time out on the beach! (and maybe get a bit of a sunburn)  It’s days like these where I can’t imagine a more beautiful place to live.  Summer gives way to all new possibilities: there is more light in the day to accomplish things and set new goals, and just plain more sunshine!   IMG_6196

To kick off the summer cooking I decided to go with a BBQ chicken recipe.  I made the sauce up from scratch, mostly due to the fact that BBQ sauces have way too many ingredients that I can’t pronounce, not to mention all the sugar.  This was a bit of a trial, and I honestly figured I’d have to revamp it a bit before posting it on here, but the marinade worked wonderfully!  Now if only I could find coconut aminos at an outrageously low price so I could cook everything with them.  I was also lucky enough to be given a delicious pineapple, which of course worked its way into the recipe, because I really only feel right eating fresh pineapples in summer.  While I’m not a big fan of BBQ pineapples, the people I was cooking for are, so I made some for them and ate the rest cold.IMG_6195IMG_6194

BBQ Chicken Teryaki Skewers
Serves 4
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  1. 15-20 wooden skewers
  2. 1-2 cups basmati rice
  3. coconut oil (for rice)
  4. 2 medium orange peppers
  5. 1 medium yellow pepper
  6. 1 medium red pepper
  7. 4 chicken breasts
  8. 2 cups large pineapple chunks
  9. 2 tbsp olive oil
  10. salt
  11. pepper
  12. garlic powder
For the sauce
  1. 1/4 cup honey
  2. 1/4 cup orange juice (roughly half an orange squeezed)
  3. 1/3 cup coconut aminos (like soy-sauce but so much healthier for you!)
  4. 1 tsp salt
  5. 1 tsp pepper
  6. 2 tsp of garlic powder or minced garlic
  1. Soak the skewers in water while preparing the rest of the food.
  2. In a large saucepan. Rinse thoroughly and soak for 15 minutes if you have time. The general rule of thumb is 1 1/2 cups of water per 1 cup of rice. Bring to a boil for 15 minutes and then simmer for 30-45, stirring to make sure it doesn't stick to the bottom.
  3. Cut chicken up into 1" chunks
  4. Mix sauce ingredients together and marinate chicken. I only left mine for about an hour and ended up with a really good flavour, but you could marinate overnight or during the day, as well.
  5. Cut the peppers and whatever other vegetables you like into 1" chunks
  6. Microwave vegetables for 2-3 minutes or until slightly soft. Otherwise they'll be burnt on the BBQ before they're cooked!
  7. Sprinkle vegetables lightly with oil and spices
  8. Skewer the chicken and vegetables, alternating between the two. Leave about an inch on either end of the skewer
  9. BBQ skewers until the meat is cooked and slightly brown, or about 15 minutes. Watch out for burning!
  10. Serve rice with a bit of coconut oil and salt with skewers on top.


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