Alright, we are back to the barbeque for this recipe. I’m telling you people, it is excruciating to use the oven when it is so hot out! Sometimes it’s unavoidable when you have to bake cookies, for example. I try to do that at about 10:30 PM after the sun has gone down and it’s slightly cooler out. Unfortunately, dinner can’t wait until that late to cook. So, as I said, back to the barbeque for some Chicken Pineapple Skewers!

Chicken Pineapple Skewers

WARNING! This has to marinate for a few hours, so don’t wait until 5:30 PM and then decided to prep dinner. I actually did this the first time I planned to make this dinner. We ended up having some leftovers because there was not enough time to let it even marinate for a few minutes. You can prep it the night before or in the morning or even around 2 PM or so. Just don’t forget!

Here’s what you’re going to need to make six skewers worth:

2 chicken breasts

½ of an onion

2-3 green onions

2-3 cloves of garlic

1 inch of ginger

½ cup soy sauce

½ cup coconut milk

¼ cup honey

½ tsp of sesame oil

A pineapple, cut into chunks (or a can of pineapple chunks)

Get your chicken breasts and cut them into nice big chunks. Make them about 1-2 inches cubed. Try to keep them all about the same size so that they will cook through evenly and you won’t have some burnt and dry and others still raw. Put these chunks in a bowl or a large zip top bag (my preferred method).

skewer chicken

Take the onion, green onions, garlic, and ginger and put them in the bowl of a large food processor. Chop them into little bits. They are going into the marinade so you want to maximize the spread of the flavor. You can chop them all up by hand if you want or if you don’t have a food processor.

skewer food processor

In a small (but not tiny) bowl, stir together the soy sauce, coconut milk, honey and sesame oil. Dump your chopped produce in your food processor into the sauce mixture. Give it a good stir to mix all those ingredients together.

skewer sauce

Pour the sauce into the bag (or bowl) with your chicken and then refrigerate it for several hours.

skewer chicken sauce

When you are ready to make dinner, get the barbeque started heating up. You’re going to want to use a low heat or indirect grill. The honey is the culprit here. You don’t want to burn the sugar, so that’s why it has to be a lower heat. While that gets going, get your chicken, pineapple, and skewers out. If you have wooden skewers those need to soak ahead of time (so the ends don’t catch on fire and burn, potentially burning up your dinner), but since we have metal ones, we aren’t concerned about that here. Alternate by sliding a chunk of pineapple and then a chunk of chicken onto the skewers. Leave enough room on the ends so you can pick it up though!

skewer chicken pineapple

Grill for about 5 minutes and then flip them and another 5 minutes. Make sure your internal temperature reaches 165 F. Done!

skewer grill

We served ours up with some rice, an Asian salad, and the extra pineapple. It’s only 10 minutes of actual cooking time and the majority of the prep work is ahead of time! Just don’t forget to marinate it!

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Southern Carolina Family