Grilled Pineapple, Chicken, and Veggie Kabobs


Elevate your grill with these Hawaiian-inspired kabobs, marinated and served with a simple teriyaki sauce… a little taste of the tropics to liven up any day! A touch of vitamin E helps counter the formation of heterocyclic amines (HCAs), carcinogenic compounds that are formed when meat is cooked at high temperatures.

10 kabobs
Simple Teriyaki Sauce
1⁄2 cup Natural Grocers® Brand Organic Coconut Aminos
1⁄3 cup organic pineapple juice, (from can of organic pineapple chunks below)
1 1⁄2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 1⁄2 teaspoons finely grated organic ginger
2 organic garlic cloves, finely grated
1 (400 IU/273 mg) Natural Grocers Brand Vitamin E softgel
1 teaspoon arrowroot powder
  Optional: Natural Grocers Brand Bulk Organic White Sesame Seeds, (for garnish)
1 pound boneless skinless chicken, (breast or thighs), cut into 1-1½-inch cubes
1 medium organic red onion, cut in half around the equator and each half quartered
1 medium organic zucchini and/or summer squash, ends trimmed and cut into ½-inch rounds
1 medium organic bell pepper, (any color), stem and seeds removed, cut into 2-inch squares
8 ounces organic button or cremini mushrooms, wiped clean, ends trimmed
1 cup organic pineapple chunks, (from can of organic pineapple chunks in pineapple juice)
  Olive oil or coconut oil for the grill grates
10 (12-inch) bamboo skewers

1. Combine all sauce ingredients (except arrowroot and vitamin E softgel) in a small saucepan and bring to a boil. Reduce heat to maintain a simmer and cook for 5 minutes. Pour the sauce into a large bowl, carefully pierce one end of the vitamin E softgel with a pin or sharp knife and squeeze the contents into the marinade. Mix thoroughly to incorporate and then transfer to the refrigerator to cool for 5 minutes.

2. Prep the chicken and vegetables while the sauce cooks and cools. Pour about 1/3 of the sauce into another bowl and add the chicken, stir to coat. Add the vegetables to the remaining sauce and stir to coat. Marinate for at least 30 minutes, or up to four hours in the refrigerator, stirring occasionally. Soak the skewers in warm water for 20 minutes before threading.  

3. Preheat grill to 350° F. 

4. Thread a mix of chicken, vegetables, and pineapple (two chunks at a time) onto each skewer. Don’t overcrowd, and leave at least one inch of space at both ends of the skewers. Reserve the marinade from the vegetables. 

5. Brush the grill grates clean and use a paper towel to oil the grill grates with olive oil or coconut oil. Grill the kabobs with the lid down, turning every 5 minutes, for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. 

6. While the kabobs grill, heat the reserved marinade in a small saucepan over medium heat until simmering. Mix a small amount of the sauce with the arrowroot powder until no lumps remain. Add the arrowroot slurry to the sauce while stirring, and continue to simmer, stirring frequently, until sauce has thickened. Remove from heat. 

7. Drizzle a little of the sauce over each kabob just before serving.


Wondering what to do with the rest of the bottle of vitamin E? Take it!
Vitamin E is a powerful antioxidant and promotes optimal health in a variety of ways.

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