Go Back

Coconut-Mustard Chicken & Pineapple Skewers {Gluten Free, Paleo} with Sweet Cilantro Lime Dipping Sauce

Prep Time 4 hours
Cook Time 15 minutes
Servings 4 serving


  • 5-6 chicken breasts cut breast when partially thawed-much easier!, cut into 2-3” chunks
  • 1 cup pineapple or you can cut shapes with a cookie cutter as I did, 2x1” cubes
  • 1 green pepper cut into 1 ½” squares
  • 1 red pepper cut into 1 ½” squares


  • 2 tablespoons dijon or stone ground mustard
  • 2 tablespoons coconut oil melted
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Dipping Sauce:

  • 3 tablespoons coconut oil melted
  • 1 tablespoon honey
  • 1 teaspoon fresh lime juice
  • 2 teaspoons chopped cilantro


  1. Combine the marinade- mustard, honey, coconut oil (melted), apple cider vinegar, and salt and pepper.
  2. Combine the chicken and marinate in a large zip lock and marinate overnight or for at least few hours.
  3. Cut the pineapple, red and green peppers into 2” chunks (you can use a cookie cutter to make shapes too!)
  4. If you are using wood skewers make sure to soak them first, then place the chicken, pineapple, and peppers, alternating, onto the skewers. (You can also put all the chicken on the same skewer, and do the same for the pepper and pineapple to make the grilling a bit easier as chicken can take the longest depending on the size of your pieces.)
  5. Grill on medium-high, about 4-5 minutes each side(flip carefully), or until cook through with nice deep brown grill marks. Make sure your grill grate is oiled to prevent sticking.
  6. In a small blender (I used my bullet-perfect for making dressings and sauces!) combine the melted coconut oil, honey, lime juice and cilantro, blend and place in a small dipping bowl.