Spicy Chicken Skewers with Grilled Pineapple Salsa

Spicy Chicken Skewers with Grilled Pineapple Salsa

Course: Main Course
Cuisine: American
Keyword: chicken and pineapple bbq recipe, chicken and pineapple kabobs, chicken and pineapple skewers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Energy: 355 kcal
Author: Jennifer
Be sure wooden skewers are soaked in water for 45-60 minutes before using, so they don't catch fire on the grill. I like to use smaller skewers, but any size or kind is fine. Giving your grill a brushing of oil before placing the chicken skewers on will help them from sticking.
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Ingredients

For the chicken:

  • 12 boneless, skinless chicken thighs
  • 1/2 cup brown sugar packed
  • 1/2 cup rice vinegar
  • 3-4 Tbsp Sambal Oelek or Asian Chili Garlic Sauce
  • 1/4 cup fish sauce
  • 2 tsp finely grated peeled fresh ginger

For the pineapple salsa:

  • 1 whole fresh pineapple peeled, cored, and cut into 1/2-inch-thick slices
  • 1/2 cup chopped fresh cilantro or flat-leaf parsley
  • 3/4 cup red onion diced
  • 2 medium jalapeno peppers seeded and diced
  • 2 Tbsp fresh lime juice about 1 lime
  • Salt and freshly ground black pepper

Instructions

  1. If using wooden skewers, set them to soak in a bowl of water for 45-60 minutes before grilling.
  2. Start the pineapple salsa but combining all the ingredients except the pineapple in to a medium bowl. Set aside.
  3. Heat grill to medium-high and quickly grill pineapple slices, allowing to brown slightly. Remove to a plate to cool, then dice and add to the bowl with the rest of the salsa ingredients. Cover and refrigerate.
  4. Prepare chicken sauce, by combining the brown sugar, rice vinegar, Sambal Oelek, fish sauce and ginger in a large bowl.
  5. Cut each chicken thigh in to 3 or 4 pieces and place all in the bowl with the chicken sauce. Stir to coat chicken well. Thread 3 pieces of chicken on to small skewers (or more if using longer skewers, but don't pack on too tightly so chicken will cook quickly and thoroughly). I like to thread it on the skewers so that each piece gets passed through the skewer twice, just so they are secure.
  6. Transfer chicken sauce to a medium saucepan over medium heat. Bring to a boil, then reduce heat to simmer and allow to reduce while the chicken cooks. You want to reduce it until it's thickened and a bit syrupy.
  7. Reduce heat on grill to medium and brush with a bit of oil. Place chicken skewers on to grill. Grill the chicken skewers until nicely browned on one side. Flip and brown up the other side, then remove to a top rack and close the lid for a few minutes to cook the chicken through.
  8. Take reduced chicken sauce and brush on warm skewers (or transfer to a bowl to allow everyone to add their own heat). Serve with chilled pineapple salsa.