Description
Bright, juicy pineapple meets savory, sticky chicken for a skewer that screams summer, perfect for backyard barbecues.
Ingredients
- ½ cup olive oil (or vegetable oil)
- ½ cup low sodium soy sauce
- ¼ cup rice wine vinegar (or white wine vinegar)
- ¼ cup honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2–3 drops toasted sesame seed oil (optional)
- 3 boneless, skinless chicken breasts, cut into 2″ chunks
- 1 whole fresh pineapple, cut into 2″ chunks
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Instructions
- 1. Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, vinegar, honey, red pepper flakes, Dijon mustard, salt, and minced garlic. Add toasted sesame oil if desired for a richer aroma.
- 2. Marinate the Chicken: Place the chicken chunks in a large zip-top bag or shallow dish. Pour the marinade over, reserving ¼ cup for basting later. Seal and refrigerate for 1 hour (or up to 4 hours).
- 3. Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken and pineapple chunks alternately onto the skewers.
- 4. Preheat the Grill: Set your grill to medium-high heat (400°F / 200°C). Oil the grill grates or use a grill spray to prevent sticking.
- 5. Grill the Skewers: Cook skewers for 10–12 minutes, turning every 2–3 minutes. Brush with the reserved marinade halfway through. The chicken is done when it reaches 165°F (74°C) internally.
- 6. Rest & Serve: Remove skewers from the grill and let them rest for 3–5 minutes before serving.