3sweet bell peppersred, yellow and orange make the best kabobs
1small red oniononion, quartered
Coconut Cream Sauce
15.3 ozvanilla coconut yogurtwe like to use greek, too
1/4cupfull fat coconut milk
Place all of the chopped pineapple, chicken, peppers and onion into a bowl. Mix in the olive oil, salt and pepper.
Preheat the grill to medium/high heat. Then, alternating between ingredients, begin to string all pieces onto the kabob skewers. I like to keep mine close together, but you should be aware that this can prevent them from cooking throughouly if you are not paying close attention.
Place the kabob skewers onto the grill and cover, letting cook for 3-4 minutes. At the 4 minute mark, flip the skewers over and reapeat at the 8 minute mark - the goal is to get a nice char on every side!
While the grill is working it's magic, mix all sauce ingredients into a bowl and whisk until it combines. If you have a small blender (lik a magic bullet), you could use that as well.
When the skewers are done (165° internal chicken temp), let them rest for 2-3 minutes on a plate and then drizzle the coconut sauce on top. Enjoy!