These Pineapple Thai Grilled Chicken Skewers with Peanut Sauce are perfectly spicy, with just a bit of sweet! The perfect healthy, gluten free dinner for summer with a paleo option!
PIN Pineapple Thai Grilled Chicken Skewers with Peanut Sauce
Another Thai inspired curry chicken recipe.
Because no this is not a game and I do not take my addiction to coconut curry lightly.
But also, because it’s almost MEMORIAL DAY which means HELLO SUMMER TIME and HELLOOOOOO let’s fire up the grill and give E’RYTHANG magical-smoky-yummy-charred flavors.
And that smoky flavor is pretty much the most perfect companion to spicy notes of curry rolling around your tongue with sweet coconut sugar and pineapple, rich and creamy coconut milk and this addicting peanut sauce that just makes you keep going back for another DUNK.
Sidenote: GRILLED PINEAPPLE. WHY IS IT SO GOOD?!
This easy chicken skewers recipe is gonna be the kind of thing that you turn to on those nights when you don’t feel like cooking but also want food that tastes RLY RLY GOOD.
So, you might just be eating them EVERY SINGLE NIGHT forever and ever the end. I take no responsibility for what you do in your real-person, dinner-making life. Pro tip: use the dip and put it on oven roasted kabocha squash to switch it up. You’re welcome.
The low-down on these punchy pineapple Thai grilled chicken skewers is that they’re seriously simple. Like, mix coconut milk, curry paste and a touch of coconut sugar (only 3 ingredients) to make the BEST chicken skewer marinade ever.
Then rub some cubed chicken breast with MORE curry paste (or leave this out if you want a SUPER mild curry experience) and let all that sit and get cozy together for a few hours until it’s time to put a shrimp on the BARBIE.
Err, paleo chicken kebabs on the barbie. Shrimp just seemed like the right thing to say in the moment. Don’t get confused.
Fun fact: I know how to grill. And I know how to grill PRETTY WELL, I might add. Mr. FFF taught me years ago and I’ve been doing the grilling since then. EXCEPT when it comes to anything on a stick
Dunno why, but they just INTIMIDATED ME. Untilllll the husband had to go to school, and wasn’t around to help me cook, so I had to put on those big-girl-grilling panties and learn to do it so I could make these.
How to grill chicken skewers
Ever wondered how to grill chicken breast skewers? The key to grilling chicken skewers is to rotate them quite frequently since there are 4 sides to each piece of chicken, rather than just 2, as when you’re grilling a chicken breast or thigh.
Heat your grill up to medium heat and cook the skewers in the center (in-direct heat) rotating them 4 times – one per side.
How long do you grill chicken skewers?
I grilled these pineapple Thai grilled chicken skewers for 3 minutes per side. With 4 sides, that makes a total of 12 minutes. PERFECT JUICY chicken-on-a-stick goodness <– Cooking times could vary slightly based on your grill though!
You could make this grilled chicken kebab recipe for a weeknight family dinner, with a side of coconut cauliflower rice, OR, if you wanted to be the star of your Memorial Day shindig, you could make tiny skewers of juicy, spicy, chicken and fruity bursts of pineapple and grill them into the most craveable of finger foods.
Pro tip: If you do this, double the peanut sauce.
You never know how many double-dippers are gonna get in on that, YOU KNOW?
Be prepared. Be VIGILANT.
We do not mess around when it comes to saucy, dunkable peanut goodness.
- 2 tsp Red curry paste, divided
- 2 Tbsp Full-fat coconut milk
- 1/2 tsp Coconut sugar
- 8 Ounces Chicken breast, cut into one inch cubes
- Sea salt
- 1/3 Cup Pineapple chunks
For the dip:
- 1 Tbsp Natural creamy peanut butter (or almond butter for paleo)
- 1 1/2 tsp Reduced-sodium soy sauce (or coconut aminos)
- 2 tsp Full-fat coconut milk
- 1 tsp Rice vinegar
- 1/2 tsp Honey
- 1/4 tsp Fresh ginger, minced
- In a large bowl, whisk together 1 tsp of the curry paste, the coconut milk and coconut sugar. Set aside.
- In a separate bowl, rub the chicken all over with the remaining 1 tsp of curry paste, and sprinkle generously with sea salt. Add the chicken into the coconut milk mixture and stir to coat. Cover and refrigerate for at least 4 hours, up to overnight.
- Once marinated, preheat your grill to medium heat. Skewer the chicken, along with the pineapple chunks. Grill until no longer pink inside and nice grill marks form - I cook mine 3 minutes per side (a total of 12 minutes)
- While the chicken cooks, whisk together all the dip ingredients until smooth.
- Serve the chicken with the dip and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 8 . OLD POINTS:6
(per 1/2 the chicken and 1/2 the sauce)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Leave a Comment