Garlic-Amino Chicken Kebabs

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Its getting to be that time of year again where we can fire up the grill for some quick summer eats, and today I’m sharing one of my favorite grill recipes. The quick marinade works its magic tenderizing the chicken due to enzymes in the pineapple juice, and creates a nice sweet and savory sauce with the coconut aminos (which is a soy-free sauce that has revolutionized Asian-style dishes in our house — you can pick up a bottle here!).

Served with a nice summer salad (this one, or this one perhaps?), this is sure to be a winner for Memorial Day or a simple weeknight dinner on the grill.

Garlic-Amino Chicken Kebabs
Prep time
Cook time
Total time
Serves: 4-6
  1. Heat the pineapple juice, coconut aminos, coconut sugar, and garlic in a small saucepan on medium heat, stirring, until the coconut sugar dissolves. Set aside and let cool.
  2. When the marinade has cooled, add to a bag or container with the chicken. Let marinate in the refrigerator for 30 minutes, turning if needed (but no longer!). If you are using wooden skewers, place them in a water bath while the chicken is marinating — this decreases the likelihood that they will burn on the grill.
  3. While the chicken is marinating, place the zucchini and mushrooms in a large bowl and toss with the coconut oil and salt. If you are using a charcoal grill, get your coals going. If you have a gas grill, wait until the marinating time is up to preheat your grill on medium-high heat.
  4. When the chicken has finished marinating, discard the marinade, and skewer the vegetables and chicken cubes evenly.
  5. Get your grill nice and hot (if you are using charcoal, you want red coals). Place the kebabs on the grill and cook for 3 minutes, turn, another 3 minutes, and then rearrange and turn for a final 3 minutes, making sure that all the kebabs have had exposure to the hottest part of the grill.
  6. Serve immediately!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Dear mickey,
    i ve been doing an aip diet for about 3 months, my lab result is going better, my bilirubin is down from 3.7 to 2.1 n and also my lever result. but I’ve lost my weigth , 3 kg, from 49 kg to 46 kg, my tall is 162 cmm.
    Do you have any suggestion ? my case is autoimmune hapetitis lever, for 3 years. my doctor, told me to eat everything. but my bilirubin is still high, until i am doing this aip diet.

    what do i have to eat more, to gain at least 3 more kg?

    thank you


    opy rf

    • Mickey Trescott says

      Hi Opy,
      Unfortunately I am not a medical practitioner and can’t advise on lab work. I suggest finding a functional medicine practitioner who can help you, you’ll find links to where to find them on our resources page!

  • Tish says

    Hi Mickey,

    Do you know of any functional medicine practitioners in the Seattle area? OR any good doctors at all in the Seattle area who are well versed and understanding of Autoimmune disease?

  • (Melissa) Anne Dutter says

    Hi ladies! Looks like a yummy recipe 🙂 I don’t do much grilling, how would I cook these skewers in the oven? Thanks!

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