Sweet and Spicy Grilled Chicken and Pineapple Skewers
Bite-sized chicken marinated in a honey, tamari and chili-garlic glaze, threaded with fresh pineapple and grilled into sweet-and-spicy skewers.
⏱️ Prep: 20 min🍳 Cook: 8 min
Ingredients
| 2 pounds | 905 g | organic boneless skinless chicken breasts, cut into bite-sized pieces |
| 1 tbsp | 15 ml | olive oil |
| 2 tbsp | 30 ml | low-sodium tamari or soy sauce |
| 2 tbsp | 30 ml | chili garlic sauce |
| 2 tbsp | 30 ml | rice vinegar |
| 3 tbsp | 45 ml | honey |
| 1 | lime, juiced | |
| 3/4 tsp | 3.8 ml | smoked Spanish sweet paprika |
| 1/2 tsp | 2.5 ml | kosher salt |
| 1 | small pineapple, cut into approx. 1-inch cubes |
Instructions
- Whisk together all of the ingredients except the chicken and pineapple in a bowl. In a resealable freezer bag, add the cubed chicken and pour in the marinade, reserving 1/4 cup for brushing the skewers while grilling. Massage the marinade into the chicken and refrigerate for at least 6 hours, or overnight if possible.
- After marinating, preheat the grill to approximately 400°F. Thread the chicken and pineapple onto metal or wooden skewers (alternate 2 pieces of chicken and then a piece of pineapple).
- Grill the skewers for approximately 3–4 minutes, then flip and grill another 3–4 minutes, or until the chicken is cooked through. Brush the reserved 1/4 cup of marinade over the skewers during the last 1–2 minutes of cooking.
- Serve over rice or cauliflower rice, topped with cilantro and lime wedges if desired.
Notes: Delicious with cilantro-lime rice or cauliflower rice — after cooking, mix in 1 tbsp chopped cilantro and the juice of 1/2 a lime, and season with salt and pepper as needed.