Recipe by Primal Palate.

  • 2-4 boneless, skinless chicken breasts, cut into chunks
  • 2 green bell peppers, tops removed, seeded and chopped
  • 1 cup of chopped fresh pineapple
  • 1 tbsp sesame oil
  • 3 tbsp coconut aminos
  • 1/2 tsp Red Boat Fish Sauce
  • 1 tsp red pepper flakes
  • 2 cloves garlic, minced
  • 1 tbsp ginger root, minced
  • Salt and black pepper to taste
  1. Place chunks of chicken and bell pepper into a large Ziploc bag.
  2. In a small mixing bowl, whisk together sesame oil, coconut aminos, fish sauce, red pepper flakes, garlic, ginger, salt and pepper.
  3. Pour marinade over chicken and bell pepper, make sure all is evenly coated, seal bag, and place in the fridge for 1 hour prior to grilling.
  4. Preheat grill to medium-high heat.
  5. Using metal, or wooden skewers (if using wood, be sure to soak skewers for 1 hour prior to grilling), skewer chicken, bell pepper, and pineapple, alternating as desired.
  6. Grill skewers 12 minutes, turning every 3-4 minutes.
Sunday’s WOD: compare to 7/4/11

3 rounds for time:
5 TGUs L
10 KB swings
5 TGUs R
10 KB swings


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