2 chicken cutlets from The Herbivorous Butcher, cut into 1 inch cubes
1/2 cup brown sugar
1 inch fresh ginger, minced
3 garlic cloves, minced
3/4 cup liquid aminos
1/2 cup pineapple juice
1 tbsp apple cider vinegar
1 tbsp sesame oil
1 tsp black pepper
Red onion, cut into wedges
Red bell pepper, cut into wedges
Mix together brown sugar, ginger, garlic, liquid aminos, pineapple juice, apple cider vinegar, sesame oil, and pepper in a large bowl.
Place cubed chicken into sauce mixture. Cover and marinate in the fridge for 2-3 hours.
Using skewers (if wooden, make sure to soak them in water to keep them from burning), stack pieces of chicken, pineapple, red bell pepper, red onion, mushroom and cherry tomato.
Cook on a grill until veggies are done, turning as needed. Brush leftover marinade onto fruits and veggies as they heat to add extra flavor.
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