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.
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