Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

In a gallon-sized resealable bag, combine coconut aminos, orange juice, avocado oil, grated ginger, and chile-garlic paste. Season generously with salt and pepper. Add the chicken pieces to the bag, ensuring each piece is well-coated with the marinade. Remove excess air from the bag, seal tightly, and distribute the chicken in a single layer. (Prep time: 5 minutes)

Refrigerate the chicken for a minimum of 4 hours, or ideally overnight, flipping the bag occasionally to ensure even marination. (Marinating time: 4+ hours)

Pour the marinade from the bag into a small saucepan and stir in the pineapple juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer until the marinade has reduced to about 1/2 cup in volume. This will concentrate the flavors into a delicious glaze. (Reduction time: 5-7 minutes)

While the marinade reduces, prepare the skewers. Thread each skewer alternately with chicken pieces, red bell pepper, onion, zucchini slices, and pineapple chunks. Continue until each skewer is generously filled, creating a colorful and appealing presentation. (Prep time: 15 minutes)

Preheat an outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking. (Prep time: 5 minutes)

Place the prepared skewers onto the hot grill grate. Brush the skewers generously with the reduced marinade. Reduce the grill heat to medium, close the lid, and grill for approximately 4 to 5 minutes. Flip the skewers and brush again with the marinade reduction. Monitor closely for any flare-ups and move the skewers as needed to avoid burning. Continue grilling until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165 degrees F (74 degrees C). (Grilling time: 8-10 minutes)

Serve the grilled orange chicken thigh skewers immediately over a bed of hot cooked rice. Garnish with fresh herbs or a sprinkle of sesame seeds for an extra touch of flavor and visual appeal.