Skewered foods are fun to grill and perfect for portion control, but you have to be careful about what goes on the skewers. You often see meat sharing space with vegetables, which isn’t the best approach unless your execution is perfect. Too often, the vegetables end up charred on the edges and raw within.
My solution is to skip the veggies and use pineapple, whose flavor is enhanced by just a short time on the grill. I sometimes pair it with pork, but here I’ve chosen chicken. I’ve added an herb-and-chili-pepper wet rub that’s great with both the poultry and the fruit.
You’ll need 8 medium-length wooden skewers. For this recipe, rather than soaking them in water to prevent burning, I use aluminum foil to shield the exposed ends from the grill’s heat.
Make ahead: The chicken needs to marinate in the refrigerator for at least 2 hours and up to 8 hours.
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