Hawaiian Keto Luau Skewers with Coconut-Lime Chicken and Grilled Pineapple

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup unsweetened shredded coconut
• 1/4 cup fresh lime juice
• 1 tablespoon coconut oil, melted
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 pineapple, peeled and cut into 1
• inch chunks
• 2 cups cherry tomatoes
• 1 red bell pepper, cut into 1
• inch pieces
• 1 yellow bell pepper, cut into 1
• inch pieces
• 1 red onion, cut into 1
• inch wedges
• 16 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a shallow dish, combine shredded coconut, lime zest, salt, pepper, paprika, cumin, nutmeg, and cloves. Mix well to combine.
2. Slice chicken into 1 inch cubes and add to the coconut mixture. Toss until evenly coated. Cover and marinate in the refrigerator for 30 minutes.
3. Preheat a grill or grill pan to medium high heat. Thread chicken, pineapple chunks, cherry tomatoes, bell pepper pieces, and red onion wedges onto soaked skewers, alternating ingredients.
4. Brush marinated chicken with melted coconut oil and grill for 4 5 minutes per side or until cooked through. Grill vegetables for 2 3 minutes per side. e) Remove skewers from the grill and let rest for 2 minutes before serving.

Chef’s Insight

The combination of coconut and lime creates a unique tropical flavor that pairs perfectly with the grilled pineapple, while the marinated chicken adds protein to make it a complete meal.

Notes

This recipe is gluten-free and suitable for a ketogenic diet.