Sweet & Spicy Pineapple Chicken Thigh Skewers With Cauliflower Rice

What You’ll Need

For the Chicken Skewers:

• 1 lb. regenerative organic boneless skinless chicken thighs, cut into 1.5-inch cubes

• 1 cup fresh pineapple, cut into chunks

• 1 red bell pepper, cut into 1.5-inch squares

• 1 yellow bell pepper, cut into 1.5-inch squares

• 3 Tbsp olive oil

• 1 Tbsp soy sauce, sriracha, & tamari

• 1 Tbsp honey, maple syrup, & hoisin

• 1 tsp smoked paprika

• 1/2 tsp chili flakes (adjust for heat)

• Salt & pepper to taste

• Skewers (wooden or metal)

• Quarter of 1 Onion cut into 1 inch pieces

For the Cauliflower Rice:

• 1 medium head cauliflower, riced (or 4 cups store-bought riced cauliflower)

• 1 Tbsp olive oil

• 1/2 tsp garlic powder

• Salt & pepper to taste

• Optional: chopped cilantro for garnish, lime, sesame seeds

Let’s Cook

Step 1 – Marinate Chicken:
In a bowl, combine olive oil, sriracha, tamari, soy sauce, honey, maple syrup, hoisin, smoked paprika, chili flakes, salt, and pepper. Toss chicken pieces in the marinade and let sit for 10–15 minutes. Mix here and there.

Step 2 – Assemble Skewers:
Thread chicken, pineapple, onion, and bell pepper chunks alternately onto skewers.

Step 3 – Cook Skewers:
Preheat grill or grill pan over medium-high heat. Grill skewers for 10–12 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F and has a nice char on all sides.

Step 4 – Prepare Cauliflower Rice:
While the skewers cook, heat olive oil in a large skillet over medium heat. Add riced cauliflower, garlic powder, salt, and pepper. Cook, stirring occasionally, for 5–7 minutes until tender.

Step 5 – Serve:
Plate cauliflower rice and top with 2 skewers per serving. Garnish with fresh cilantro, sesame seeds, and an extra squeeze of lime if desired.