Soy-Free Teriyaki Chicken Skewers & Pineapple Fried Rice
This Soy-Free Teriyaki Chicken Skewers & Pineapple Fried Rice lets you have a delicious Asian meal without the soy or gluten. The teriyaki skewers are Paleo-friendly and the pineapple rice can be made Paleo if you use cauliflower rice or cassava orzo instead.
Soy-Free Teriyaki Chicken Skewers
- 4 boneless skinless chicken thighs , sliced lengthwise into strips
- 1½ tablespoons (14 g) ginger root, chopped
- 3 green onions , roughly chopped
- ½ cup (120 mL) pineapple juice
- ½ cup (120 mL) soy-free teriyaki sauce (we used Primal Kitchen brand)
- ¼ cup (60 mL) coconut aminos
- ¼ teaspoon (0.5 g) red pepper flakes
- 2 bamboo/wood skewers
- Slice each chicken thigh into 3 long strips, place in a plastic zip-top bag. Add in the ginger and green onion.
- In a large liquid measuring cup, combine the pineapple juice, soy-free teriyaki, and coconut aminos. Mix, and then add to the bag with the chicken. Move everything around to combine. Seal the top and refrigerate for approximately 4 hours.
- Heat your grill to medium heat, with a hot zone and a cool zone.
- Skewer two pieces of chicken on each bamboo skewer. Lightly sprinkle the skewers with red pepper flakes for a little heat. You can omit if you don't like spicy foods or add more if you do.
- Grill the skewers with the handle end over the cool zone and chicken over the hot zone for 2-3 minutes per side, until fully cooked. Medium heat will cook them a little more gently, which keeps the skewers from burning.
- Serve with pineapple fried rice.
Pineapple Fried Rice
- 3 cups (585 g) cooked Jasmine rice, preferably made the day before
- 2 tablespoons (30 mL) ghee, butter, or vegetable shortening, divided
- ½ cup (64 g) carrots, small dice
- ½ cup (58 g) onion, small dice
- ½ cup (75 g) frozen green peas
- 1 clove garlic , minced
- 2 large eggs , whisked
- 1 cup (165 g) canned pineapple chunks
- ⅓ cup (80 mL) coconut aminos
- 3 tablespoons (9 g) green onion, sliced for garnish
- Prepare the rice a day ahead of time (if you use freshly cooked rice, it will end up mushy; using leftover rice is ideal).
- Heat a wok over high heat. Once heated, add 1 tablespoon ghee (or other cooking fat). Add the carrots and onion and stir-fry until soft, about 3 minutes. Add the frozen peas and cook another 2 minutes.
- Add the minced garlic and stir-fry for 1 minute. Add the rice to the wok, along with the remaining ghee/fat. Toss to combine.
- While the fried rice is cooking, scramble the eggs in a separate pan. If you want to limit dishes, you can do this step first in the wok, and set aside.
- Add the pineapple chunks to the fried rice, along with the coconut aminos. Continue to stir-fry.
- Break the scrambled eggs into small pieces and add into the fried rice. Toss to combine. Serve, garnished with a little sliced green onion.
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