Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 35 mins
3 skewers


  • ¼ cup coconut aminos (soy-free seasoning sauce)

  • ½ cup orange juice

  • 2 tablespoons avocado oil

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon chile-garlic paste, or to taste

  • salt and ground black pepper to taste

  • 3 boneless, skinless chicken thighs, each cut into 5 pieces

  • ¼ cup pineapple juice

  • 3 (24-inch) long metal skewers

  • ¾ cup red bell pepper, cut into 1-inch pieces

  • ½ large onion, cut into 1-inch pieces

  • 1 small zucchini, cut into 1/4-inch slices

  • 1 ½ cups fresh pineapple chunks

  • 1 ½ cups hot cooked rice


  1. Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.

  2. Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.

  3. Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.

  4. Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.

  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  6. Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Serve skewers over hot cooked rice.

Cook's Note:

Use soy sauce instead of coconut aminos if preferred.

Nutrition Facts (per serving)

522 Calories
22g Fat
56g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 522
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 23%
Cholesterol 72mg 24%
Sodium 799mg 35%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 23g
Vitamin C 118mg 592%
Calcium 50mg 4%
Iron 3mg 15%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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