Grilled Chicken Skewers with Smoked Pineapple and Mustard-Lime Glaze
An original grilling recipe featuring marinated chicken cubes, lightly smoked pineapple, and a glossy mustard-lime glaze. The result is juicy, caramelized, and balanced between sweet, tangy, and charred flavors.
Ingredients
- 700 g boneless skinless chicken breast (cut diced large)
- 300 g fresh pineapple (diced)
- 180 g red bell pepper (en trozos cuadrados)
- 150 g red onion (en trozos large)
- 30 ml olive oil (divided)
- 45 ml lime juice (freshly squeezed)
- 30 g Dijon mustard (for marinada and glaseado)
- 30 ml honey (for the glaseado)
- 12 g garlic (chopped fino)
- 4 g smoked paprika
- 2 g ground cumin
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 15 g fresh cilantro (chopped, for terminar)
- 8 units wooden or metal skewers (si son of madera, remojadas 20 minutos)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
- 2
In a large bowl, mix 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 15 g (1 tbsp) Dijon mustard, the minced garlic, smoked paprika, ground cumin, salt, and black pepper.
- 3
Add the chicken breast cubes to the bowl and toss well to coat completely in the marinade. Let rest for 15 minutes in a cool spot while you prepare the vegetables and pineapple.
- 4
In another bowl, toss the fresh pineapple, red bell pepper, and red onion with the remaining 15 ml (1 tbsp) olive oil.
- 5
Thread the skewers, alternating chicken, pineapple, red bell pepper, and red onion until all ingredients are used.
- 6
Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.
- 7
In a small cup, mix the remaining 15 g (1 tbsp) Dijon mustard, the remaining 15 ml (1 tbsp) lime juice, and the honey to make the glaze.
- 8
Place the skewers on the hot grill and cook for 5 to 6 minutes on the first side. Turn them and cook 5 minutes more.
- 9
Brush the skewers with the mustard-lime glaze. Continue cooking for 4 to 6 minutes, turning once or twice more, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), and the pineapple has caramelized edges.
- 10
Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle the fresh cilantro on top before serving.
Chef tips
For a smokier flavor, add a small smoking wood chunk to a charcoal or gas grill. Do not glaze too early or the honey may burn.
Substitutions
You can use boneless chicken thighs instead of breast. Honey can be replaced with maple syrup for a different flavor profile. If you do not have lime, use fresh lemon instead.
