Chicken and Pineapple Skewers.
Char chicken and pineapple on steel until the edges blacken, held together by brown sugar and two Casa M blends
Char chicken and pineapple on steel until the edges blacken, held together by brown sugar and two Casa M blends
Ingredients
FOR THE MARINADE
- 1 Cup pineapple juice
- ¼ Cup olive oil
- 3 Tablespoons Casa M Spice Free Range Chicken Seasoning (Regular or Uncontrolled)
- 3 Tablespoons Casa M Spice Chain Reaction Season-All (Regular or Uncontrolled)
- 3 Tablespoons dark brown sugar
- 4 Cloves fresh garlic, finely chopped
- 2 Tablespoons fresh chopped parsley
FOR THE SKEWERS
- Thick metal skewers
- 5 Boneless, skinless breasts of chicken, you can substitute thighs if you like
- 1 Large pineapple
- 2 Red bell peppers
- 2 Orange bell peppers
- 2 Red onions
Method
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01
Build the marinade
5 minWhisk together pineapple juice, olive oil, Casa M Free Range Chicken Seasoning, Casa M Chain Reaction Season-All, brown sugar, garlic, and parsley until the spices and sugar distribute evenly through the liquid. You can make this up to 24 hours ahead and refrigerate it.
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02
Cut the chicken
10 minChop breasts into large, generous pieces—they'll shrink down when they hit the heat, so don't go too small or you'll end up with stringy bits.
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03
Prep the pineapple
10 minSlice off the top and bottom, then cut away the skin. Quarter the fruit lengthwise, leaving the core intact so the chunks hold together on the skewer.
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04
Cut peppers and onions
8 minCut bell peppers into large squares that'll nestle between chicken pieces, and cut onion into thirds, keeping a few layers attached so each piece stays put on the metal.
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05
Load the skewers
10 minAlternate chicken, pineapple, peppers, and onions down each skewer, packing them tight together—they'll compress as they cook, so crowding them now keeps everything from sliding around.
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06
Marinate
8h mPlace loaded skewers in a deep dish and pour marinade over them completely, turning once or twice if you can. Let them sit up to 8 hours in the fridge to let the spices and brown sugar do their work.
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07
Heat the grill
10 minGet your grill to medium-high heat and let it come to temperature—you want the grates hot enough to char the edges hard and fast.
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08
Char the skewers
15 minLay skewers on the grate with space between each one and turn every five minutes until the chicken hits 165°F internal temp—you're after those blackened edges on the pineapple and caramelized crust on the meat.
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09
Rest before serving
3 minPull the skewers off heat and let them sit for a few minutes so the juices settle back into the chicken instead of running out onto the plate.
From Mike's Notebook
Soak metal skewers in water for 30 minutes so the chicken cooks before the pineapple chars into nothing.
Cut pineapple into thick chunks — thin pieces dry out faster than chicken cooks through.
Reserve a quarter cup of marinade before adding raw chicken, then brush it on during the last two minutes of grilling.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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