Lower Carb Hawaiian Chicken
Summer Time Eats
Get a taste of the tropics with this sweet and savoury dish. Perfect to be enjoyed on those hot summer days on the BBQ or year round!
Lower Carb Hawaiian Chicken
Makes 6 Servings. Each Serving: 290 Calories; 3F/24C/40P
Ingredients
- 1000 grams Boneless, Skinless Chicken Breast
- 9 Dolce Baby Bell Peppers
- 300 grams Onion
- 550 grams Pineapple Slices
Teriyaki Sauce
- 1/2 Cup Soy Sauce
- 2 Cups Water
- 1 tsp Ground Ginger
- 1/2 tsp Garlic Powder
- 12 tsp Truvia Brown Sugar
- 3 Tbsp Walden Farms Maple Walnut Syrup
- 1/2 Cup Cold Water
- 2 tsp Xanthan Gum
Instructions
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Combine soy sauce, water, ginger, garlic, brown sugar and maple syrup in a pot and heat.
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Mix the cold water and Xanthan Gum in a separate bowl and add it to the warm mixture in the pot. Heat until the mixture starts to thicken.
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Cube the raw chicken breast, onion and peppers and once the mixture has cooled pour it over the meat and veg and marinate in a container in the fridge overnight. I have heard that the acid in the pineapple will eat at the chicken if left in the marinade with it for too long so I didn't add mine to the mixture until the next day.
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Measure your entire batch and then separate into 6 even portions to either skewer or wrap into tin foiled packets for the BBQ.
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Grill until the chicken is cooked (20-25 minutes). I paired mine with grilled potatoes but would recommend something like rice so you can drizzle your extra teriyaki sauce on it!