Paleo Hawaiian Snack – Succulent Grilled Chicken Skewers with Mango Salsa and Cauliflower Rice

Allergens

None

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup fresh pineapple, diced
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1/4 cup coconut aminos
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• 1 head cauliflower, riced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Lime wedges, for serving

Instructions

1. In a large resealable plastic bag or shallow dish, combine chicken breasts, pineapple, coconut aminos, honey or maple syrup, rice vinegar, garlic, ginger, salt, and pepper. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
2. While the chicken is marinating, prepare the mango salsa by combining diced mango, red onion, and cilantro in a bowl. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the riced cauliflower and cook, stirring occasionally, until tender and slightly golden, about 5 7 minutes. Season with salt and pepper to taste. Keep warm.
4. Preheat an outdoor grill or grill pan to medium high heat. Thread marinated chicken onto skewers and discard any remaining marinade. Grill the chicken skewers for 6 8 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing.
5. To serve, divide cauliflower rice between two plates, top with grilled chicken skewers, and spoon mango salsa over the top. Garnish with additional cilantro and lime wedges.

Chef’s Insight

To enhance the smoky flavor of the grilled chicken, you can add a pinch of smoked paprika to the marinade.

Notes

For a spicier dish, add a pinch of cayenne pepper to the marinade. - Make sure to remove any excess marinade from the chicken before grilling to prevent flare-ups and ensure even cooking.