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Pineapple Chili Chicken Skewers

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  • 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
  • 4¬† tablespoons snipped chives
  • 1 tablespoon honey
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.
  • 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.
  • herb yogurt sauce
  • Whisk all ingredients together in a bowl until creamy and combined.

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