Summer Fresh Recipe Series: Thai Chicken Skewers with Grilled Pineapple

Grilled chicken skewers doused with the most delectable sweet and spicy sauce is accompanied by luscious grilled pineapple.  The perfect meal for Father's Day or any summertime meal.

Thai Chicken Skewers with Grilled Pineapple

Time for my Summer Fresh Recipe Series!  This is where I bring you recipes filled with fresh summer produce that are easy, light, and oh soooo tasty! Today is my first recipe of the 2021 series and it's a real winner.  Moist and juicy chicken chunks frilled on skewers are basted with a sinful Thai based sweet and spicy sauce.  The perfect accompaniment is the grilled pineapple.  This will transport you to the tropics in no time!

Great for Father's Day and something the whole family will enjoy.  Be sure to make this soon as you may want this as your summer "go-to" recipe.  Enjoy!

What Ingredients do I need?

• sweet and sour sauce
• boneless skinless chicken breasts
• basil
• Thai seasoning
• butter 
• garlic
• fresh whole pineapple
• canola oil
• optional: hot cooked rice

Substitutions and Variations

• add chili sauce or sriracha for additional heat
• use Chinese 5 spice powder instead of Thai seasoning
• use chicken thighs instead of breasts
• serve with grilled corn and green onion
• add bell peppers to the skewers for more veggies

Kitchen Tips and Notes

• If using bamboo skewers soak for 30 minutes in water to avoid burning while cooking

• Cut your chicken pieces on the large size to avoid the chicken from drying out

• Use a fresh ripe pineapple for best flavor

• Buy long pineapple skewers already cut

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Other Summer Fresh Recipe Series dish you may like:

Grilled Sirloin Steak with Garlic Herb Vinaigrette

Italian Layered Picnic Sandwich

Spicy Grilled Eggplant

Refreshing Melon Salad

Thai Chicken Skewers with Grilled Pineapple

⅔ cup sweet-and-sour sauce
2 tablespoons fresh basil
1 teaspoon Thai seasoning
1 clove garlic, minced
1 tablespoon butter, melted
1 small fresh pineapple
Vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1- 1 1/2 inch pieces
Optional: hot cooked rice

For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, Thai seasoning, and garlic. Reserve 1/4 cup of the sauce to use for basting. Stir melted butter into the remaining sauce; cover and set aside.

Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with oil. Set aside.

Thread chicken onto 10- to 12-inch metal skewers, leaving 1/4 inch between pieces.

Preheat your charcoal or gas grill. Place skewers then pineapple on grill rack over heat. Grill chicken for 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with the 1/4 cup reserved sauce during the first half of grilling. Discard any remaining sauce. Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling.

Serve chicken and pineapple with the reserved Thai sauce and hot cooked rice, if desired.