Paleo Teriyaki Chicken Skewers over Cauliflower Fried Rice

Yes I know these aren't skewers, but they were supposed to be! It was pouring rain all day, so I decided I was not going to get drenched outside just to grill these. Instead, I threw everything in a pan on the stove top and the meal still came out tasting delicious! You do need to prep the marinade before hand and let the chicken marinate for at least 30 minutes before cooking, so keep that in mind if you choose to try this one. Also, if you can, let the chicken marinate overnight for more flavor. I paired this with one of my favorite fried cauliflower rice recipes and absolutely loved how the meal turned out. I know summer is officially gone, but if there are still pineapples at your local grocery store and there's a weekend with warm weather, this recipe is worth making! 

Paleo Teriyaki Chicken Skewers
Ingredients:

• ½ Yellow Onion (chopped)
• 1 Tbsp Coconut Oil
• 10 Dates (chopped)
• 2 tsp Garlic (minced)
• 2 Tbsp Fresh Squeezed Orange Juice
• ¾ Cup Coconut Aminos
• ¼ Cup Raw Honey
• 2 Tbsp Rice Vinegar
• ½ tsp Real Salt
• Red Chili Flakes (optional)
• 4 Boneless Chicken Breasts (cut into 1” cubes)
• 1 Fresh Pineapple (cored and cut into 1” cubes)
• Fresh Cilantro (roughly chopped, to garnish)
• 8-10 in Wooden Skewers (soaked water for 20 minutes)

Directions:

1. Heat the coconut oil in a small sauce pan. Add the onion and sauté on medium heat for 2-3 minutes, or until it becomes translucent and soft. Add the garlic and sauté for another 30 seconds. Add the dates, orange juice concentrate, coconut aminos, honey, vinegar, salt, and chili flakes(if using) to the sauce pan and bring to a boil. Reduce the heat and simmer for 5 minutes. Mixture should have started to thicken a bit and dates should be soft.
2. Pour the mixture into a blender and puree until very smooth and thick.
3. Place the cubed chicken in a container or Ziploc bag and pour ¾ of the teriyaki sauce over it. Seal and let marinate in the refrigerator overnight, or for at least 30 minutes. Marinate overnight for best flavor. Reserve the rest of the teriyaki sauce in an airtight container and refrigerate.
4. When ready to make the skewers, thread the marinated chicken and pineapple cubes onto the soaked wooden skewers, alternating each item. You should end up with 8-10 skewers, depending on how heavily you thread them.
5. Preheat a grill, making sure to oil the grates before doing so.
6. Grill the skewers on all sides until cooked through, basting with the reserved teriyaki sauce while they cook.
7. Serve garnished with cilantro.

Original recipe found here

Paleo Cauliflower Fried Rice 
Ingredients:

• 1 large onion, diced
• 1 1/2 cup carrots, diced
• 2 tablespoons coconut oil
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger (adjust to taste)
• 1 teaspoon garlic powder
• 1 large cauliflower, grated (I used two 12 oz bags of frozen cauliflower rice)
• 1/2 cup coconut aminos
• 2 eggs, scrambled
• 1/2 cup diced green onions

Directions:

1. In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
2. Season with salt, ginger, and garlic.
3. Once the carrots are tender, add the cauliflower and coconut aminos.
4. Stir to evenly coat the cauliflower and cook for about 5 minutes.
5. Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
6. Add the green onion, take off the heat, and serve.

Original recipe found here