Health Hotline Magazine | July 2022

Elevate your grill with these Hawaiian-inspired vegetable kabobs with a simple teriyaki sauce. They’re a little taste of the tropics to liven up any meal! GRILLED PINEAPPLE, VEGGIE, & CHICKEN KABOBS

SERVES 10 kabobs TOTAL TIME 1.5 hours

INGREDIENTS

DIRECTIONS

SIMPLE TERIYAKI SAUCE ⅓ cup Natural Grocers ® Brand Organic Coconut Aminos ⅓ cup organic pineapple juice (from can of organic pineapple chunks below) 1 ½ tablespoon Natural Grocers Brand Organic Apple Cider Vinegar 1 ½ teaspoon finely grated organic ginger 2 organic garlic cloves, finely grated 2 teaspoons arrowroot powder KABOBS 1 pound boneless skinless chicken (breast or thighs), cut into 1-1½-inch cubes 1 medium organic red onion, cut in half around the equator and each half quartered 1 medium organic zucchini and/or summer squash, ends trimmed and cut into ½-inch rounds 1 organic bell pepper (any color), stem and seeds removed, cut into 2-inch squares 8 ounces organic button or cremini mushrooms, wiped clean, ends trimmed 1 cup organic pineapple chunks (from can of organic pineapple chunks in pineapple juice) Olive oil or coconut oil for the grill grates 10 (10-12-INCH) BAMBOO SKEWERS

1. Combine all sauce ingredients (except the arrowroot) in a small saucepan and bring to a boil. Reduce heat to maintain a simmer and cook for 5 minutes. Pour the sauce into a arge bowl and transfer to the refrigerator to cool for 5 minutes. 2. Prep the chicken and vegetables while the sauce cooks and cools. Pour about 1/3 of the sauce into another bowl and add the chicken, stir to coat. Add the vegetables to the remaining sauce and stir to coat. Marinate for at least 30 minutes, or up to four hours in the refrigerator, stirring occasionally. Soak the skewers in warm water for 20 minutes before threading. 3. Preheat grill to medium (~350°). 4. Thread a mix of chicken, vegetables, and pineapple (two chunks at a time) onto each skewer. Don't overcrowd, and leave at least one inch of space at both ends of the skewers. Reserve the marinade from the vegetables. 5. Brush the grill grates clean and use a paper towel to oil the grill grates with olive oil or coconut oil. Grill the kabobs with the lid down, turning every 5 minutes, about 20 minutes or until the chicken is cooked through and vegetables are tender. 6. While the kabobs grill, heat a small saucepan over medium heat (or on the grill) until simmering. Mix a small amount of the sauce with the arrowroot powder until no lumps remain. Add the arrowroot slurry to the sauce while stirring, and continue to simmer, stirring frequently until sauce has thickened. Remove from heat. 7. Drizzle a little of the sauce over each kabob just before serving.

tip sizzling

Here’s a healthy grilling trick every Burger Artist should have in their bag! An e ective way to reduce the formation of HCAs in your grilled meat is to add vitamin E, and none will be the wiser because it’s tasteless. Plus, it only takes one 400 IU capsule of natural vitamin E (d-alpha-tocopherol) to treat 10 pounds of hamburger. P.S. Grass-fed beef has four times more naturally occurring vitamin E than grain-fed beef!

28 | Health Hotline ®