Skewered cubes of marinated chicken thigh fillets interspersed with chunks of fresh pineapple, bell peppers and red onion went on the grill for lunch today. A very late lunch I must add and the spicy chicken pineapple kabobs were not what I had planned to cook for lunch at all. But we woke up at noon, it would have been useless to go to the market for seafood, so the chicken that I had been thawing in the fridge was the logical choice.
Did the chicken have enough time to soak up the flavors of the marinade? Thirty minutes were okay although, admittedly, I would have been happier if the cubed chicken fillets had twice as much time to swim and relax to marinate. Overnight would have been even better. To compensate for the short marinating time, I brushed the skewered chicken with more of the marinade during grilling.
- 400 grams chicken thigh fillets (with or without skin)
- 1/4 cup fish sauce
- 1/4 cup lime or lemon juice
- 6 tablespoons sugar
- 2 bird's eye chilies finely sliced
- 1-inch knob ginger grated
- 4 cloves garlic grated
- 1 large red onion
- 2 bell peppers
- 1 to 2 cups fresh pineapple chunks
- 10 to 15 15 bamboo skewers
Pat the chicken fillets dry with paper towels. Cut into bite-size cubes. Place in a bowl.
Soak the bamboo skewers in water to prevent them from catching fire on the grill.
Make the marinade. In a small jar, pour in the fish sauce and lime or lemon juice. Add the sugar, chilies, ginger and garlic. Cover the jar tightly and shake until the sugar is dissolved.
Pour marinade into the chicken. Mix well. Cover the bowl and marinate in the fridge for at least 30 minutes.
Meanwhile, peel the onion and cut into eighths. Pull apart to separate the layers.
Deseed the bell peppers (see tip) and cut into pieces the same size as the onion.
Drain the bamboo skewers. Thread the marinated chicken alternately with pineapple chunks, bell peppers and onion.
Grill the spicy chicken pineapple kabobs at least six inches from the heat. Use the leftover marinade to brush the kabobs during grilling.
Important tip: once the kabobs are on the grill, resist the urge to keep moving them around. Grill for four to five minutes per side and baste occasionally. Again, don't keep turning them so they can cook properly.
Serve the spicy chicken pineapple kabobs by themselves as an appetizer or finger food, or serve as a main dish with rice on the side.