Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1/4 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon brown sugar, and 1 tablespoon lime juice to create the marinade.

2. 2

   Add 2 (15-ounce) cans drained and rinsed chickpeas, 1 cup fresh pineapple chunks, 1 red bell pepper cut into 1-inch pieces, and 1/2 red onion cut into 1-inch pieces to the bowl with the marinade and toss gently to coat all ingredients thoroughly.

3. 3

   Cover the bowl and let the chickpeas and vegetables marinate in the refrigerator for at least 30 minutes, or preferably for 2 hours, to absorb the flavors.

4. 4

   Preheat a tandoor oven to its high setting, ensuring it is thoroughly hot, and if using wooden skewers, soak them in water for 30 minutes to prevent burning.

5. 5

   Thread the marinated chickpeas, pineapple chunks, red bell pepper pieces, and red onion pieces alternately onto the prepared skewers, leaving a small space between each piece, and lightly brush each skewer with 1 tablespoon melted coconut oil.

6. 6

   Carefully place the loaded skewers directly into the hot tandoor oven, either standing upright or resting on the grill rack, and bake for 10-15 minutes, turning once halfway through, until the vegetables are tender-crisp and the chickpeas are slightly charred and warmed through.

7. 7

   Remove the Tandoor-Glazed Hawaiian Chickpea and Pineapple Skewers from the oven and allow them to rest for 2 minutes before serving hot.