There are few things better than a ripe pineapple – they’re sweet, juicy, and just downright luscious. But grilling pineapple can add a whole new complexity.
The smoky flavor adds an intensity to the pineapple, really enhancing the fruit’s tart, sweet flavor. In this recipe, the pineapple plays sidekick to the start of the show – a chicken marinated in a salty, sweet, citrusy sauce that plays perfectly with the grilled pineapple. It’s like the Garfunkel to Paul Simon, the Gromit to Wallace, the Chewy to Han Solo. (And where would Han Solo be without Chewy?)
These skewers only take about 5 minutes to prep and less than 10 to cook, but note that the chicken has marinate at least 4 hours, and preferably overnight, so make sure you leave yourself enough time. And try not to eat all the pineapple while you wait.
- 1 cup honey
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 2 teaspoons coconut oil
- ½ teaspoon ginger, minced (optional)
- 2 cloves garlic, minced
- 1 pound chicken breast, cut into 1-inch cubes
- 1½ cups pineapple chunks
- 1 green bell pepper, cut into 1-inch pieces
- To taste smoked seasoning salt
- to taste black pepper
- For grill cooking spray or olive oil
- 1 In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, rice wine vinegar, coconut oil, garlic and ginger. Bring to a light simmer while stirring, and let simmer for 5-10 minutes (reduce heat if needed).
- 2 Remove from heat and let marinade cool completely. Reserve ¼-1/2 cup of marinade for basting and set aside.
- 3 Place chicken pieces in a large plastic bag. Pour on the marinade and seal the bag, then place the bag in the fridge and let marinate for about 4-8 hours. (Overnight is best.)
- 4 Remove chicken from marinade and discard remaining marinade. Then sprinkle chicken with smoked seasoning salt and black pepper. (optional)
- 5 Thread chicken, pineapple and bell pepper onto a skewer.
- 6 Spray grill with grill spray or brush lightly with olive oil and heat on medium-low heat. Grill kabobs until chicken is cooked through, turning kabobs once during cooking and basting lightly with reserved sauce before removing from the grill.
- 7 Plate kabobs and garnish if desired. Serve immediately.
- 1 If grilling with wood skewers be sure to soak them in water for 30 minutes to prevent the sticks from burning.