Anyone who has ever come to my place for a BBQ, knows I am a huge fan of grilled pineapple. I love its bright flavor, the caramelized grill marks, and the way it perfectly pairs with pork and chicken. I just can’t seem to grill anything without throwing few slices of pineapple on the bbq as well. Here, I have found yet another delicious way to incorporate pineapple into my grilling experience. These delicious skewers play with the balance of savory and sweet flavors, and are a delight for both the eyes and the palate. I experimented here with Stonewall Kitchen‘s Chicken & Pork Spice Rub which was so convenient, and really gave an extra kick to the overall flavor.
Grilling season is officially in full force, so you can expect to find me behind a flaming BBQ pit over the next couple months, with a trail of pineapple trimmings in my dust.
Chicken and pineapple skewers
- 6 boneless skinless chicken thighs
- 1 1/2 tablespoons spice mix* (I used Stonewall Kitchen‘s Chicken & Pork Spice Rub)
- 1 small pineapple
- 2 red bell peppers
- 1 onion (white, yellow or red)
- wooden skewers, soaked in water for 30 minutes
- Extra-virgin olive oil, for brushing
- Barbecue sauce, for serving, optional (I used Stonewall Kitchen‘s Honey Barbecue Sauce)
Cut the chicken thighs into 1-inch cubes with a sharp knife and transfer them to a bowl, season liberally with the spice mix and toss to combine, set aside.
Peel the pineapple and cut it into 1-inch cubes. Cut the onion and bell pepper into 1-inch squares. Alternating between the chicken, onion, bell pepper and pineapple, thread the pieces onto the skewers. Brush lightly with olive oil and sprinkle lightly with a little more spice mix. Cook the skewers on the grill, rotating every few minutes, until cooked through, about 10-15 minutes. Serve immediately with BBQ sauce, if desired.
*To make your own: stir together 2 teaspoons of salt with 1 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper