Pineapple is a unique fruit in the culinary world. Its tropical sweetness and fibrous texture actually make it perfect for pairing with more savory flavors. So brushing it with a unique, tangy, and garlicky marinade as it grills next to marinated chicken is no surprise, even as it fills your tastebuds with wonder! Hawaiian Chicken Skewers do exactly that, with the juicy chicken infused with the full smoky, savory sauce and grilled to a beautiful char, and the pineapple offering an incredible contrast of tastes. Hawaiian Chicken Skewers adds a white sand beach vibe to your summer cookout, so prepare both your plates and your flip-flops.
Ingredients• 1 tablespoon olive oil • 2 tablespoons low sodium tamari or soy sauce • 2 tablespoons chili garlic sauce • 2 tablespoons rice vinegar or apple cider vinegar • 3 tablespoons honey • 1 lime, juiced • 3/4 teaspoon smoked Spanish sweet paprika • 1/2 teaspoon kosher salt • 2 pounds of chicken breasts, boneless, skinless, and cut into bite-sized pieces • 1 small pineapple, cut into 1-inch cubes
Whisk together the olive oil, tamari, chili garlic sauce, vinegar, honey, lime juice, paprika, and salt.
In a resealable plastic bag, add the chicken and the marinade mixture, reserving 1/4 cup of the marinade.
Seal and massage the bag to coat the chicken evenly in the marinade.
Refrigerate the chicken for at least 6 hours and up to overnight.
Preheat the grill to 400 degrees F.
Thread the chicken and pineapple onto metal or soaked wooden skewers.
Grill the skewers, flipping halfway through, until the chicken is cooked to 165 degrees F internally, about 3-4 minutes per side.
In the last 1-2 minutes of grilling, brush the skewers with the reserved marinade.