Thursday, March 03, 2005

Grilled Pinapple Chicken

Grilled Pineapple Chicken

I get tapped as grill master at gatherings. We can throw down a lot of food in a hurry. This recipe has been a winner at some good sized cookouts. One afternoon I cooked over 200 of these for a birthday barbecue. They disappeared quickly and we got a lot of compliments and people searching for more of them..


  • 1½ pounds boneless, skinless Chicken Breast
  • 1 large Green Bell Pepper
  • 1 Sweet Onion
  • 1½ cups Cubed Pineapple
  • 1 teaspoon Salt
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ cup Pineapple Juice
  • ½ cup Coconut Milk
  • 2 tablespoons Green Thai Curry Paste
  • 1 teaspoon Fish Sauce
  • 1-2 teaspoon Chilli Paste
  • Bamboo Skewers soaked 24 hours


  1. soak the bamboo skewers for 24 hours
  2. Cut the chicken and pineapple into 1½ " cubes.
  3. Cut the onion and green pepper into 1½ " squares.
  4. Combine the dry ingredients until mixed well
  5. Use the dry spice mix a a dry rub on the cubed chicken breast.
  6. Cover, refrigerate and let the chicken rest at least an hour.
  7. Combine the wet ingredients in a bowl for the marinade.
  8. Skewer the chicken, onion, pepper, & pineapple alternating ingredients.
  9. Place them in a large flat low container with a cover.
  10. Pour the marinade over the skewered ingredients.
  11. Make sure the marinade covers everything evenly.
  12. Let them set refrigerated for at least an hour.
  13. Pour the marinade into a saucepan
  14. Bring to a boil and reduce the heat
  15. Simmer a few minutes until it thickens slightly.
  16. Grill the skewers over medium heat.
  17. Baste them with the cooked marinade.
  18. Turn and baste them frequently to prevent burning.
  19. Cook until the chicken is tender, juicy and firm.

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