Description

These Sweet and Spicy Grilled Chicken and Pineapple Skewers combine tender, marinated chicken breast pieces with juicy pineapple chunks grilled to caramelized perfection. The marinade blends olive oil, tamari, chili garlic sauce, honey, lime juice, and smoked paprika for a flavorful balance of sweet, spicy, and tangy notes. Perfect for a quick, healthy summer meal, these skewers are easy to prepare and grill in just minutes.

Ingredients

Scale

Chicken Marinade

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons low sodium tamari or soy sauce
2 tablespoons chili garlic sauce
2 tablespoons rice vinegar or apple cider vinegar
3 tablespoons honey
1 lime, juiced (about 2 tablespoons)
¾ teaspoon smoked paprika
½ teaspoon kosher salt

Skewers

1 small pineapple, cut into approximately 1-inch cubes

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Instructions

Prepare the Marinade: In a large bowl, whisk together olive oil, tamari (or soy sauce), chili garlic sauce, rice vinegar, honey, lime juice, smoked paprika, and kosher salt until well combined to form the flavorful marinade.
Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, tossing thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop; for best results, marinate for 1 to 2 hours.
Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Assemble the Skewers: Thread the marinated chicken pieces and pineapple cubes alternately onto skewers, distributing them evenly for consistent cooking.
Grill the Skewers: Place the skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally to ensure the chicken is cooked through and the pineapple becomes caramelized and slightly charred for enhanced flavor.
Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute, then serve warm and enjoy.

Notes

Use low sodium tamari or soy sauce to control salt levels and maintain a balanced flavor.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
For a spicier dish, increase the amount of chili garlic sauce or add a pinch of cayenne pepper to the marinade.
These skewers pair well with a side of steamed rice, grilled vegetables, or a fresh salad.
Leftovers can be refrigerated and enjoyed within 2 days, or shredded for use in wraps or salads.