Chicken & Pineapple Skewers: The Perfect Father’s Day Treat
Yield:
10-15 skewers
Prep Time: 30 minutes (plus 30 minutes marinating)
Cook Time: 20 minutes
Chicken & Pineapple Skewers: The Perfect Summer Skewers
I have a confession to make: I wasn't the biggest fan of pineapples. That is, until I tasted them fresh off the farm in Maui, Hawaii. It was a revelation—the sweetness, the juiciness—nothing like the pineapples I'd had before. That trip left a mark on my culinary heart. Since then, pineapples have found their way into many of my recipes, adding a burst of tropical sunshine to even the most mundane dishes. These pineapples re nothing compared the the pineapples we get in Toronto, Canada.
What makes Hawaiian pineapples, especially those from Maui, so special is the unique growing conditions. Specifically, the Maui Gold variety is grown on the slopes of the Haleakala volcano. The rich volcanic soil, combined with the perfect balance of warm sunny days and cool nights, produces pineapples with an extraordinary sweetness. These pineapples score between 14 and 16 on the Brix scale, significantly higher than the typical varieties found in grocery stores. The Brix scale is a fancy way to determine the sweetness of pineapple.
The volcanic soil provides a rich source of nutrients, enhancing the pineapples' flavour, which is characterized by low acidity and subtle undertones of coconut and mango. They are hand-picked at peak ripeness and shipped the same day, ensuring they arrive fresh and full of their natural sweetness. in other words, they are the best pineapples I’ve ever had.
One recipe that has been a staple in my repertoire for years is my chicken skewers. I decided to give them a twist with the sweet, tangy flavour of fresh pineapple. Not only are pineapples in season but their natural sweetness pairs perfectly with the savoury marinated chicken and grilled vegetables. The pineapple's acidity also helps to tenderize the chicken, making each bite melt-in-your-mouth delicious. Trust me, this version of skewers is going to be your new summer favourite.
Why? Because Science
One of the reasons pineapples make such a great addition to meat dishes is the presence of bromelain, a proteolytic enzyme found in pineapple juice. Bromelain breaks down protein fibres, specifically collagen, which helps to tenderize meat.
This enzyme is most effective when using fresh pineapple juice, as the pasteurization process in commercial juices can destroy the enzyme. However, it's important not to marinate meat in pineapple juice for more than 12 hours to avoid over-tenderizing, which can make the meat mushy. During marination, bromelain penetrates the meat and breaks down collagen fibers, resulting in a tender and flavorful dish.
Ingredients:
600g chicken thighs, boneless and skinless (approx. 1.3 lbs)
1 fresh pineapple, cut into 2.5cm (1 inch) pieces
2 bell peppers (one red, one yellow), cut into 2.5cm (1 inch) pieces
1 red onion, cut into 2.5cm (1 inch) pieces
30ml olive oil (2 tbsp)
4 cloves garlic, minced
1 lemon, juice and zest
30ml honey (2 tbsp)
15ml Worcestershire sauce (1 tbsp)
5g smoked paprika (1 tsp)
5g onion powder (1 tsp)
5g garlic powder (1 tsp)
5g salt (1 tsp)
Fresh parsley, chopped for garnish
Additional fresh lemon juice for drizzling
Tools Needed:
Skewers (if wooden, soak in water for at least 30 minutes, preferably overnight)
Grill or grill pan
Mixing bowls
Ziplock bags for marinade
Method:
How to Cut the Pineapple:
Place the pineapple on its side on a cutting board. Use a sharp knife to cut off the top and bottom ends of the pineapple.
Stand the pineapple upright. Starting from the top, carefully slice down the sides to remove the skin, following the natural curve of the fruit. Remove all the eyes (the small brown spots).
Cut the pineapple in half lengthwise, then cut each half in half again to make four quarters. Lay each quarter on its side and cut off the tough core from the center. Slice each quarter into 2.5cm (1 inch) pieces to use for the skewers and marinade. Crush a few pieces to use in the marinade.
Marinate the Chicken:
In a large mixing bowl, combine 30ml of olive oil, 4 minced garlic cloves, the juice and zest of 1 lemon, 15ml of Worcestershire sauce, 30ml of honey, 5g of smoked paprika, 5g of onion powder, 5g of garlic powder, 5g of salt and a few crushed pieces of pineapple, including the core. Mix these ingredients together until well mixed.
Pour a small portion of this marinade into a separate container and set it aside. You will use this later to baste the skewers while grilling.
Cut the chicken thighs into 2.5cm (1 inch) cubes. Add these chicken pieces to the marinade in the mixing bowl, ensuring all pieces are well coated. You can also place the chicken and marinade in a ziplock bag to ensure even coating.
Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes, preferably overnight. This allows the flavours to penetrate the chicken deeply.
Prepare the Vegetables:
Cut the bell peppers and red onion into 2.5cm (1 inch) pieces.
Place the cut vegetables in a bowl and drizzle with a bit of olive oil. Sprinkle with salt and pepper, then toss to ensure they are well-seasoned. This will enhance their natural sweetness when grilled.
Prepare the Skewers:
If you are using wooden skewers, soak them in water for at least 30 minutes, preferably overnight. This helps prevent them from burning on the grill.
Thread the marinated chicken pieces onto the skewers, alternating with pieces of pineapple, bell pepper, and red onion. Try to distribute the ingredients evenly across the skewers.
Grill the Skewers:
Preheat your grill or grill pan to medium-high heat. This high heat will help sear the chicken and vegetables, locking in moisture and flavour.
Place the skewers on the grill. Let the chicken sear on one side without moving it for about 5 minutes. Check if the chicken pieces release easily from the grill; if they still stick, allow them to cook for a bit longer until they release naturally.
After the first side is seared, turn the skewers to grill the other sides. Grill each side for about 5 minutes, ensuring you grill each side (x4) for an even cook.
Check the largest piece of chicken for doneness. If the biggest piece is cooked through (internal temperature should reach 75°C or 165°F), the rest should be done as well.
Use the reserved marinade to baste the skewers occasionally while grilling. This will keep the skewers moist and enhance the flavour.
Serve:
Remove the skewers from the grill and let them rest for a couple of minutes. This resting period allows the juices to redistribute throughout the chicken, making it juicier.
Sprinkle freshly chopped parsley on the skewers just before serving to add a fresh, herbal aroma.
For an extra burst of freshness, drizzle a bit of fresh lemon juice over the skewers just before serving.
Eugene’s Extra Tips:
Soaking Wooden Skewers: Always soak wooden skewers in water for at least 30 minutes, preferably overnight, before grilling to prevent them from catching fire.
Uniform Pieces: Cut the chicken, pineapple, and vegetables into uniform pieces to ensure even cooking.
Checking Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches 75°C (165°F) to ensure it's fully cooked.
Resting Time: Allow the skewers to rest for a couple of minutes after grilling to let the juices redistribute.
I have always been used to the pineapples here in Canada. Usually, they're not so ripe, they're not the greatest, and they're not the sweetest. Most of the time, half of them are green, which I now know means they've been harvested a little bit too early. They're okay, but they're just not that good. But ever since I had the pineapples in Hawaii, I've changed my mind on pineapples.
If you ever visit Maui, Hawaii, I highly recommend trying the Maui Gold pineapples. They are totally worth it. And what better way to enjoy them than in a recipe that brings the whole family together for a Father's Day BBQ? These chicken and pineapple skewers are sure to impress and create lasting memories.
If you try this recipe, please leave a comment below, share your thoughts, and don't forget to tag me on socials @the_eugefood. Your feedback and creations always make my day!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
