Teriyaki Chicken was an absolute favorite of mine growing up, and I love recreating my old favorites to be gluten-free & paleo-friendly! I remember going to a fair near my house every summer and getting the teriyaki chicken kabobs with white rice. This recipe that I’ve created takes me right back to those special memories with my family.
Coconut Aminos has been a HUGE game changer for me, as it tastes nearly identical to soy sauce, minus the soy and the gluten. I recently had gluten-free soy sauce for the first time in yearsss, and I’ve gotta say, I definitely prefer the flavor of Coconut Aminos!
With the 4th of July right around the corner, these Teriyaki Pineapple Chicken Kabobs would be perfect to grill up! This dish is super simple to make, and the marinade is SO flavorful! If you happen to be on a Whole30, you can easily substitute dates for the honey. Both are equally delicious!
These would be extra delicious served with my Toasted Coconut Cauliflower Rice, Toasted Coconut Pineapple Cauliflower Rice, Grilled Plantain Fries, Bacon & Rosemary Roasted Sweet Potatoes, Yam Fries & Jalapeño Ranch or my Cauliflower Fried Rice!
Enjoy this recipe for my Teriyaki Pineapple Chicken Kabobs!
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