Hawaiian Chicken Skewers

These are seriously to die for!!

3 cups fresh pineapple, cut into chunks (I used canned because that's all I had on hand)
1 tbsp cilantro, chopped
1 tbsp ginger root, minced
1 tsp sea salt
1/4 cup olive oil
4 chicken breasts
3 cloves garlic, minced
Juice of 1 lemon
Extra pineapple for skewering
1/2 red pepper, cut into large pieces 

Combine diced pineapple, olive oil, garlic, ginger,cilantro, lemon juice, and salt in a small bowl. Puree mixture in a blender or food processor. I made this at my parents house and they have a food processor however at home I don't have one so I would just use my magic bullet.

Slice chicken into small cubes and pour 3/4 of the marinade over the chicken and let sit for a minimum of 30 minutes up to 2 hours. Reserve the other 1/4 of the marinade to use as glaze during grilling. 


Preheat grill to medium-high heat. Skewer pieces of chicken, red pepper and pineapple on metal or pre-soaked bamboo skewers.

Grill skewers for 12–15 minutes, turning every 4–5 minutes. Brush the chicken with the pineapple glaze periodically while grilling. Garnish skewers with chopped cilantro, and serve.

The natural sugar that releases from pineapple when cooked, may cause a sticky situation for the grill grates. The chicken and pineapple tends to have trouble releasing, so we recommend lightly oiling a grill plate to use, or grilling the skewers on top of foil.