Sweet and Spicy Grilled Chicken and Pineapple Skewers
Sweet and Spicy Grilled Chicken and Pineapple Skewers will be your go-to meal throughout the summer! These gluten-free, paleo, and protein-packed chicken skewers are flavored with chile garlic sauce and sweetened with honey.
Summer has arrived at last! Even so, it seems like summer just got going a month ago. I find it difficult to recall that it’s still spring after Memorial Day.
Here in Colorado, summer is without a doubt my favorite season. Running, hiking, and biking are all excellent outdoor activities in the morning and occasionally in the afternoon. This year, I’ve done them all and taken full use of the opportunity. Of course, I prefer running by a wide margin.
Colorado is one of the states in which racing season is in the summer. The winter and spring training runs and bike rides have finally paid off. Running/riding in training is simply one aspect of what it takes to do well in a race; nutrition is also very important.
When I have a long run the following day, healthy dinners like these Sweet and Spicy Chicken and Pineapple Skewers are my go-to. They contain a ton of protein, and when paired with rice, the dish is wonderfully balanced.
Sweet and Spicy Grilled Chicken and Pineapple Skewers Ingredients
- two lbs (2 packages) Cut into bite-sized pieces, Just BARE organic boneless, skinless chicken breasts.
- Olive oil, 1 tbsp
- 2 tablespoons of soy sauce or tamari with low sodium
- two tablespoons of the sauce
- 2 tablespoons rice vinegar; alternatively, you might use apple cider vinegar.
- honey, 3 tablespoons
- 1 juiced lime (approx. 2 tablespoons)
- 3/4 teaspoon smoked sweet paprika from Spain
- 1/2 kosher salt spoon
- 1 small pineapple, roughly 1 inch squared off
- In a bowl, combine all of the ingredients with the exception of the pineapple and chicken. Add the cubed chicken to a freezer bag that can be resealed and pour in the marinade. Reserve 1/4 cup of the marinade for brushing the skewers while grilling. The chicken should be marinated for at least six hours, preferably overnight, before serving.
- Preheat the grill to about 400° F after the chicken has been marinated. Attach the pineapple and chicken to skewers made of metal or wood. I ate two pieces of chicken and one piece of pineapple in succession.
- After grilling the skewers for three to four minutes, flip them over and grill for another three to four minutes, or until the chicken is cooked all the way through. During the final 1-2 minutes of cooking, brush the skewers with the remaining 1/4 cup of marinade.
- If desired, serve with lime wedges and cilantro on top of rice or cauliflower rice.