Step 1

Add the dates to a glass bowl or jar and cover with boiling water. Set aside to soak and soften for 15 minutes.

Step 2

While the dates soak, prepare the skewers. Add the chicken thigh pieces to a mixing bowl along with a few pinches of kosher salt and black pepper. Toss to combine. To eight 8-inch metal skewers, assemble the chicken, red onion pieces, bell pepper pieces, and pineapple pieces evenly throughout until there are none left. Set aside on a tray.

Step 3

Make the date barbecue sauce: add the soaked (and drained) dates, coconut aminos, tomato paste, apple cider vinegar, olive oil, chili powder, garlic powder, onion power, smoked paprika, salt, and 1/4 cup of warm water to a food processor or blender. Blend on high speed until completely smooth, 45 to 60 seconds, and add additional water one tablespoon at a time as needed to thin until smooth. Separate the barbecue sauce evenly into two small bowls.

Step 4

Using one of the bowls of barbecue sauce, brush the skewers all over to coat in the sauce until there is none left (tip: allow them to marinate once coated for about 20 minutes for extra flavorful skewers).

Step 5

Heat a grill, grill pan, or cast iron pan over medium heat. Once heated, gently place the skewers (work in batches if you’re using a pan) and cook until browned and crisp on each side and at an internal temperature of 165F, about 6-8 minutes per side.

Step 6

Remove from heat and brush with the reserved barbecue sauce, then serve.