Chicken and Pineapple Skewers
There is something about sweet pineapple and savory chicken over a hot grill that screams summertime. Combine those flavors with red onion, sweet bell pepper, and the right seasonings for a match made in grill heaven. Chop up all of your ingredients, easily slide them onto a skewer (we prefer a thick metal skewer than can be used over and over again), and marinate with our signature Casa M Spice Co® spice blends. You’ll be prepped and ready to grill with your family, or for a large group! We know this recipe is sure to please!
Prepare the ingredients beforehand and make sure to give yourself plenty of time for the skewers to marinate so they soak up all of the delicious flavors.
Skewer Pro Tip: Thick metal skewers that have a flat edge allow more surface area for the ingredients to hold onto, keeping them on your skewers and off of the bottom of the grill. The flat surface also keeps them from rolling around, and makes it easier to flip on the grill.
Pineapple Pro Tip: When picking a pineapple, don’t worry too much about the appearance of the outside. Pick up the pineapple and smell the bottom, if it doesn’t smell like a sweet pineapple, it isn’t ripe. Find a new one!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
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
FEATURED QUOTE
There is something about sweet pineapple and savory chicken over a hot grill that screams summertime. Combine those flavors with red onion, sweet bell pepper, and the right seasonings for a match made in grill heaven.
- Mike HernandezLET’S GET COOKING
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1.
Begin by making your marinade. Combine all ingredients for the marinade in a bowl.
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2.
Whisk to combine, making sure that the spices and brown sugar are equally distributed through the liquid. (Note that you can make the marinade in advance and refrigerate it for 24 hours.)
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3.
Set the marinade aside and chop the chicken into large pieces, remember it will shrink a bit when cooked.
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4.
Carefully use a knife to remove the top and bottom of the pineapple as well as the outside skin of the pineapple.
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5.
Cut the pineapple into quarters leaving the core intact, this helps the pineapple chunks stay together on the grill.
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6.
Seed and chop the bell peppers into large square pieces that will fit nicely between the chicken pieces.
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7.
Cut the onion in half and then into thirds, leave a few layers of the onion intact for a larger piece that will stay on the skewer easily.
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8.
Arrange all ingredients by alternating them on the skewer.
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9.
Make sure to completely fill the skewer, and push them together tightly because they will shrink as they cook.
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10.
Place skewers in a deep dish and pour the marinade over them.
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11.
Let the skewers marinate for up to 8 hours.
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12.
Heat your grill to medium high heat and place the skewers on the grate, allow for room between each of the skewers.
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13.
Turn the skewers every five minutes until the chicken is cooked thoroughly and reaches an internal temp of 165 degrees.
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14.
Remove the skewers and let them rest before serving.
