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Lower-Carb-Hawaiian-Chicken

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

  1. Combine soy sauce, water, ginger, garlic, brown sugar and maple syrup in a pot and heat.

  2. 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.

  3. 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. 

  4. Measure your entire batch and then separate into 6 even portions to either skewer or wrap into tin foiled packets for the BBQ.

  5. 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!