- 1 ½ lbs chicken breast, cubed into bite-sized pieces
For the marinade
- ½ large red onion
- 1 habanero pepper, seeds removed
- 3 cloves garlic
- 1 Tbsp fresh ginger (minced)
- Juice of 1 orange
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp honey*
- 1 Tbsp coconut aminos
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- ½ cup packed cilantro, chopped
- 1 tsp sea salt
- ½ tsp pepper
For the Kabobs
- 1 red bell pepper, roughly chopped into bite-sized pieces
- 1 orange bell pepper, roughly chopped into bite-sized pieces
- ½ pineapple, cut into cubes
- Prepare the marinade: combine the onion, habanero pepper, garlic, and ginger in the food processor and pulse until minced.
- Add in the rest of the ingredients for the marinade, through the salt and black pepper. Blend until well combined.
- In a large, resealable container, mix the chicken with the marinade until it’s well coated. Cover and refrigerate overnight, or for about 8 hours.
- After the chicken has marinated, make the kabobs. I used metal skewers so I didn’t have to soak them, but if you use wooden skewers, make sure to soak those for about 20 minutes in water beforehand so they don’t burn. Alternate 3-4 pieces of chicken with a slice each of red pepper, orange pepper, and pineapple, until the skewers are full but not overcrowded.
- Drizzle a little of the remaining marinade over the kabobs, but not too much as it’ll just fall off into the grill and burn. Discard the remaining marinade.
Preheat your grill to medium heat, and cook for 10-15 minutes until the chicken is cooked through and the juices run clear. You could also bake them in the oven at 425 F for 20-25 minutes (place the skewers on a baking sheet lined with aluminum foil and a wire rack to set them on), until the chicken is cooked through.