Chicken and Pineapple Skewers

Ingredients

• 907 g (2 lb)chicken breast, cut into cubes
• 1 largepineapple, skin and core removed, cut into cubes
• 60 ml (¼ cup)coconut aminos
• 60 ml (¼ cup)honey
• 30 ml (2 tbsp)apple cider vinegar
• 30 ml (2 tbsp)sambal chilli paste
• 2 clovesgarlic, grated
• 5 cm (2 inches)ginger, grated

Instructions

1. 1

   Thread the skewers

   Alternate the chicken and pineapple on skewers, packing the pieces close together so they cook evenly.

2. 2

   Mix the sauce

   Stir the coconut aminos, honey, vinegar, chilli paste, garlic and ginger together in a small bowl. Divide the sauce between two bowls.

3. 3

   Char the skewers

   Heat the grill to high and char the skewers on all sides.

4. 4

   Cook and baste

   Turn the heat to low and keep cooking the skewers, rotating them and brushing them often with sauce from one bowl. The honey can burn easily, so keep the skewers moving and apply more sauce regularly.

5. 5

   Serve with sauce

   Serve the skewers with the sauce reserved in the other bowl.

What are chicken and pineapple skewers?

Skewers are a straightforward way to grill small pieces of meat and fruit together. This version brings chicken and pineapple together with a sweet, savoury and spicy glaze.

The combination draws on familiar sweet-and-savoury grilling flavours rather than one specific traditional dish. Close-packed pieces cook together, while the glaze adds tang from vinegar and warmth from ginger, garlic and chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 51g protein, 48g carbs, 5g fat.

Chicken provides most of the protein, while pineapple and honey contribute much of the carbohydrate and natural or added sugar. The honey and chicken also contribute to the fat and energy in the meal, with the exact amount depending on the chicken and how much glaze is eaten. Pair a skewer portion with plenty of vegetables and a moderate serving of rice or another grain for a balanced plate.

Choosing the ingredients

Chicken breast: Cut it into similarly sized cubes so the pieces cook at roughly the same rate. Trim away any uneven edges that might catch and char before the centres are done.

Pineapple: Use ripe but still firm fruit, which is easier to cube and thread. Very soft pineapple may break apart as you turn the skewers.

Sambal and aminos: Sambal brings chilli heat, while coconut aminos provide a savoury, slightly sweet base. Their saltiness and heat can vary, so taste the sauce before dividing it.

Threading for even cooking

Even pieces: Keep the chicken and pineapple cubes a similar size, and alternate them along each skewer. The method calls for the pieces to sit close together, helping them cook evenly.

Secure threading: Push the skewer through the centre of each piece rather than near an edge. If using wooden skewers, soaking them beforehand can help reduce scorching.

Managing the honey glaze

High heat first: The initial high-heat grilling gives the outside a char. Lower the heat before brushing on the honey-based sauce, as sugary glaze can scorch quickly.

Keep turning: Rotate the skewers and baste often rather than leaving one side over the heat for too long. Keep raw-chicken-contact utensils and sauce separate from anything used for serving.

Checking when they are done

Chicken: Check the thickest chicken piece with a food thermometer; it should reach 74°C in the centre. If you do not have one, cut into a piece to check that it is cooked through, though a thermometer is more reliable.

Pineapple: It should be warm and lightly charred but still hold its shape. Take the skewers off the grill once the chicken is cooked rather than waiting for the fruit to soften completely.

Timing and serving

Get ready first: Cut the chicken and pineapple and mix the sauce before heating the grill, so you can turn and baste the skewers attentively once they are on.

On the plate: Serve with rice or another grain to catch the glaze, and add a crisp salad or grilled vegetables for freshness. Put out only sauce that has not touched raw chicken.

Recipe notes & tips

• Cut the chicken and pineapple into evenly sized cubes for more consistent cooking.
• Keep the two sauce portions separate so one stays clean for serving.
• Lower the grill heat before basting to reduce the chance of the honey burning.
• Rotate the skewers frequently so all sides char without staying over the heat too long.
• Use separate utensils for raw chicken and cooked skewers.
• Check the thickest chicken piece reaches 74°C before serving.

Variations

• Add peppers: Thread chunks of red or yellow pepper between the chicken and pineapple.
• Adjust the heat: Use less sambal for a milder glaze or add more for extra chilli.
• Use chicken thighs: Swap in boneless, skinless thigh pieces for a richer result.
• Add lime: Finish with a squeeze of lime for a brighter, citrusy flavour.
• Serve as a bowl: Slide the cooked chicken and pineapple off the skewers and serve over rice.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different speeds, so cut them to a similar size.
• Glaze on high heat: Honey can burn quickly, so lower the grill before basting.
• Leaving skewers still: One side may scorch before the chicken cooks through; rotate them regularly.
• Reusing contaminated sauce: Sauce that has touched raw chicken should not be served; reserve a clean portion.
• Guessing doneness: Check the thickest chicken piece reaches 74°C rather than relying only on browning.

How to store

Refrigerate leftover cooked chicken and pineapple in a sealed container within 2 hours, and use within 3 days. Reheat until steaming hot throughout; keep any clean reserved sauce covered and chilled separately.

Frequently asked questions