Pineapple Chicken Skewers

Name: Pineapple Chicken Skewers
Yield: 4 servings
Ingredients: ¼ cup (60 mL) pineapple juice (from a can of pineapple chunks you’ll use for the skewers); ¼ cup (60 mL) honey; 2 tbsp (30 mL) soy sauce; 2 tsp (10 mL) Honey Sriracha Seasoning; 1 tsp (5 mL) sesame or olive oil; 1 garlic clove, pressed; 1 lb. (450 g) boneless skinless chicken thighs, cut into 1" (2.5‑cm) chunks; 1 red bell pepper, seeded and cut into 1" (2.5-cm) chunks; ¼ red onion, cut into 1" (2.5-cm) chunks; 1 can (20 oz. or 398 mL) pineapple chunks, with the juice reserved; 4 wooden skewers TIP: Soak the skewers in warm water for 30 minutes if you’re cooking on the grill.; ¼ cup (60 mL) mayonnaise; 2 tbsp (30 mL) reserved pineapple juice; ¼ tsp (1 mL) Honey Sriracha Seasoning

Prep 5 min

Cook 25 min

Ready in 30 min

These fresh, tropical, and slightly spicy skewers will brighten up your dinner table. Put this recipe on repeat all summer long!

Ingredients

¼ cup (60 mL) pineapple juice (from a can of pineapple chunks you’ll use for the skewers)
¼ cup (60 mL) honey
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) Honey Sriracha Seasoning
1 tsp (5 mL) sesame or olive oil
1 garlic clove, pressed

1 lb. (450 g) boneless skinless chicken thighs, cut into 1" (2.5‑cm) chunks
1 red bell pepper, seeded and cut into 1" (2.5-cm) chunks
¼ red onion, cut into 1" (2.5-cm) chunks
1 can (20 oz. or 398 mL) pineapple chunks, with the juice reserved
4 wooden skewers TIP: Soak the skewers in warm water for 30 minutes if you’re cooking on the grill.

¼ cup (60 mL) mayonnaise
2 tbsp (30 mL) reserved pineapple juice
¼ tsp (1 mL) Honey Sriracha Seasoning

Directions

Preheat the oven to 500°F (260°C) and line a sheet pan with aluminum foil.
TIP: A very hot oven cooks the skewers quickly and sears the chicken for great color and flavor! To make this recipe on the grill, preheat the grill to medium-high heat.
Combine all the glaze ingredients in a small saucepan. Bring to a simmer over medium-low heat, continue cooking for 5–7 minutes, or until thickened. Remove from the heat and cool.
Place the chicken thighs in a medium bowl. Add 2 tbsp (30 mL) of the glaze and toss to coat.
Thread the chicken, pepper, onion, and pineapple onto the skewers, alternating vegetables or pineapple and the chicken. Continue until you have 4 skewers.
Place the skewers on the sheet pan. Bake for 15–17 minutes, or until cooked through, flipping halfway through.
TIP: To cook on the grill, cook for 10 minutes with the lid closed, flipping halfway through.
Meanwhile, whisk together all the sauce ingredients in a small bowl and set aside.
Drizzle with the remaining glaze and serve with the sauce and rice, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 110 mg, Sodium 700 mg, Carbohydrate 50 g, Fiber 2 g, Sugars 48 g (includes 32 g added sugar), Protein 24 g