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3.67 from 3 votes
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Yield: 2 to 4
Pineapple Chili Chicken Skewers
Cook Time:
30 mins
  • 1 pound boneless skinless chicken breasts, cut into pieces
  • 1 cup cubed fresh pineapple plus extra for skewering
  • 1 tablespoon chili garlic paste
  • pinch of salt and pepper
  • limes for spritzing
  • chopped pineapple for garnish
  • chopped cilantro for garnish
herb yogurt sauce
  • 1 cup plain greek yogurt
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • tablespoons snipped chives
  • 1 tablespoon honey
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Add the pineapple and chili garlic paste to a food processor and blend until pureed. Place the chicken in a bowl or resealable plastic bag and cover it with the pureed pineapple mixture. Refrigerate and marinate for anywhere from 2 hours to overnight.
  2. Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer along with 1 or 2 pieces of pineapple. Season with a pinch of salt and pepper. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill). Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through. Serve immediately with the yogurt sauce and extra lime wedges. Garnish with cilantro and chopped pineapple.
  3. herb yogurt sauce
  4. Whisk all ingredients together in a bowl until creamy and combined.

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