Pineapple Thai Grilled Chicken Skewers with Peanut Sauce

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!

Course Dinner, Main Course
Cuisine Asian
Keyword gluten free dinners, grilled chicken recipes, healthy chicken recipes, paleo dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 People
Calories 263 kcal


  • 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. In a large bowl, whisk together 1 tsp of the curry paste, the coconut milk and coconut sugar. Set aside.

  2. 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.

  3. 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)

  4. While the chicken cooks, whisk together all the dip ingredients until smooth.

  5. Serve the chicken with the dip and DEVOUR!