Chicken Pineapple Skewers
Don’t you love it when meals seem meant to be? The ingredients you crave are on sale. The chores are miraculously finished early and dinner preparation moves along at an easy, stress free pace.
Too bad this meal seemed anything but meant to be.
The Omnivore reported that he found a charcoal grill in our barn (the barn is 5,000 square feet and we’re still unearthing items left by the previous owners). We procured some charcoal and picked out a recipe to grill: barbecued chicken and pineapple skewers.
And then, at the grocery store, there was not a pineapple in sight. Sigh. Settled on the canned stuff. Probably better for the environment than trying to ship in fresh fruit from California anyway. And so I came home and prepared the skewers. I trekked over to the barn and told the Omnivore to prepare the grill.
And then he assembled this:
Yeah. That’s not going to work. No lid. Can barely stand up on its own. Pass. So I moved on to cooking our skewers inside, broiled in the oven.
Notice the distinct difference in quality of this photo and the first two in this blog post? Yeah. My camera broke as I was photographing the main course. Frustratingly, I snapped a few photos with my old digital camera and ate dinner. Don’t let this final photo discourage you from making this dish; it was one of the best dinners we’d had in a long time.
Chicken and Pineapple Skewers (adapted from Tyler Florence)
1 cup ketchup
1/4 cup low sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
2 whole garlic cloves, peeled and smashed
1 lemon, juiced
2 boneless skinless chicken breasts
1 fresh pineapple
16 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
- In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, garlic, and lemon juice.
- Bring to a simmer and cook gently until thickened, about 10 minutes.
- Set aside and cool. Remove garlic cloves from sauce. Divide evenly into two bowls.
- Heat an outdoor grill or a grill pan.
- Cut each chicken breast into 8 pieces.
- Peel the pineapple and cut it into 1 1/2-inch chunks.
- Alternating between the chicken and pineapple, thread the pieces onto the skewers.
- Brush them with olive oil and season them with salt and pepper.
- Brush skewers with some of the sauce.
- Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes.
- Serve with reserved barbecue sauce on the side for dipping.
Preparation time: 7 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4