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28th April 2015

New Paleo challenge starts on May 4th. If you are interested in more information or have questions please contact TL, tl@crossfittemplar.com.

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Sweet Onion Teriyaki Chicken Kabobs

Sweet Onion Teriyaki Chicken Kabobs


1/2 sweet onion chopped

1 Tbsp coconut oil

2 tsp garlic minced

6 pitted & chopped Meijool dates (remove pits)

2 Tbsp orange juice concentrate

3/4 Cup coconut aminos

1/4 Cup honey

2 Tbsp rice vinegar

1/2 tsp salt

1 tbsp garlic chili sauce

4 Large chicken breasts cut into 1” cubes

1 pineapple cored and cut into 1” cubes

Chopped cilantro to garnish

8-10 wooden skewers soaked in water 20 minutes

Heat the coconut oil in a saucepan over medium high heat. Add your onions and sauté for about 3-4 minutes. Add the garlic and sauté for another minute. Next, add your dates, orange juice concentrate, coconut aminos, honey, vinegar, salt and chili sauce. Bring to a boil and then reduce heat to medium low. Simmer for 5 minutes and remove from heat. Let the mixture cool for 10 minutes and then transfer to a blender or food processor to blend until smooth. Pour all but ½ cup over your chicken and let marinate for overnight if able, otherwise, marinate for as long as possible (at least 30 minutes). Assemble your skewers alternating chicken & pineapple and heat your grill to high heat. Cook chicken skewers over high heat turning so each side is cooked while basting with remaining sauce. Let sit for 5-10 minutes, garnish with cilantro and enjoy!

“Copper Pipe”
21 minute AMRAP
*Every 3 minutes run 100M
12 Box Jumps (24/20)
9 Power Snatches (95/65)
6 Handstand Push-ups

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