Grilled chicken and pineapple skewers

By Abbey Sharp
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Grilled chicken and pineapple skewers



  • 1 pound chicken breasts, cut into cubes
  • 1 clove garlic minced
  • 2 tablespoons ginger grated
  • 1 1/2 to 2 tablespoons sriracha depending how spicy you like it
  • 1 tablespoon gluten free tamari
  • 1 ½ tablespoons maple syrup
  • 1 tablespoon lime juice
  • 3 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 1/2 pineapple, cut into cubes

To serve

  • White and black sesame seeds
  • Cilantro
  • Brown rice for serving
  • Grilled broccoli


  1. In a resealable bag, mix together the chicken, garlic, ginger, sriracha, maple, tamari, lime, sesame oil and canola oil. Allow the chicken to marinate over night or at least an hour.
  2. Preheat your grill to medium high and thread the chicken and pineapple onto the skewers, alternating between the two.
  3. Cook the skewers on each side until you get nice grill marks, just about eight to nine minutes per side, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  4. Serve the skewers with the broccoli, and rice and top with cilantro and sesame seeds.

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