Pineapple Chile-Lime Chicken Skewers

Written by Kenneth LeeSeptember 14, 2020

Table of Contents:

Hawaiian Chicken Skewers | Delish

Get the full recipe from Delish: http://www.delish.com/cooking/recipe-ideas/recipes/a53531/hawaiian-chicken-skewers-recipe/.
INGREDIENTS.
1/2 c. barbecue sauce.
1/3 c. soy sauce.
1 tbsp. rice wine vinegar.
2 tsp. sesame oil.
2 cloves garlic, minced.
1 tbsp. ginger, minced.
1 tsp. honey.
kosher salt.
1 tsp. crushed red pepper flakes.
2 chicken breasts, cut into 1″ pieces.
2 c. cubed pineapple.
2 green bell peppers, diced.
1 red onion, diced.
White rice, for serving.
2 tsp. cilantro.
DIRECTIONS.
1. Preheat grill or grill pan on medium heat..
2. In a large bowl, whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Season with salt and red pepper flakes..
3. Build skewers by alternating chicken, pineapple, peppers, and red onion. Place on a baking sheet and pour over half your marinade..
4. Place skewers on preheated grill, and brush with reserved marinade. Cook five minutes and flip, brushing the other side with marinade as well..
5. Cook five more minutes, or until the chicken is cooked through..
6. Serve with white rice and a sprinkle of cilantro..
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Grilled Shrimp and Pineapple Skewers | Cait Straight Up

Show Description

Delicious grilled shrimp and pineapple skewers with a garlic, chili and lime marinade. This easy shrimp kabob recipe is great for summer barbecues and parties. The three ingredient skewers include shrimp, pineapple and red onion with a simple marinade. Throw these skewers on your grill and in just a few minutes you have a delicious tasty meal!
For my full Grilled Shrimp and Pineapple Skewers with a Garlic Chili Lime Marinade Recipe visit:
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Enjoy my homemade grilled shrimp and pineapple kabobs!

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Chili Lime Chicken Recipe

Show Description

Today I’m sharing with you a quick and easy dinner recipe to make Chili Lime Chicken. This recipe is perfect for weeknight dinners as it doesn’t take too long to make and you can prep it the night or morning before..
So next time your looking for new dinner recipe or dinner ideas try out this marinade for chicken! It’s spicy, zesty and delicious!
So if you would like to learn how to make this Chili Lime Chicken then just follow this Chili Lime Chicken Recipe..
A printable recipe will be linked on my website here http://carinastewart.com/chili-lime-chicken/.
If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see..
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EQUIPMENT.
Chopping Board http://amzn.to/1q8ds6q.
Chefs Knife http://amzn.to/1q8dtaz.
Mixing Bowl http://amzn.to/1MsfJmV.
Griddle Pan http://amzn.to/1q8dxXD.
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CHILI LIME CHICKEN RECIPE.
Serves 6 | Calories 226 | Fat 10g | Protein 12g | Carbs 24g |.
Sugar 5g | Sodium 436mg.
6 Boneless Skin on Chicken Thighs.
3 Teaspoons Lime Zest.
4 Tablespoons Lime Juice.
2 Chilis.
1 Clove Garlic.
Handful of Coriander | Cilantro.
2 Tablespoons mild tasting Oil.
1 Teaspoon Honey.
1/2 tsp Salt.
Zest and juice 2 limes into a bowl large enough to accommodate the chicken thighs. Dice the chili, garlic, and coriander or cilantro finely and place into the bowl. Add the oil, honey, and salt and stir until everything is evenly combined. Rinse and pat dry the chicken thighs and add to the bowl with the marinade ingredients. Toss the chicken in the marinade until well coated and cover with plastic wrap. Leave the chicken to marinade in the fridge for at least 2 hours but preferably over night. When you are ready to cook the chicken remove it from the fridge and allow it to come up to room temperature. Heat a griddle pan over medium high heat and add the chicken thighs, cooking for about 4 minutes on each side until golden brown and cooked through. Alternatively you can cook these on the bbq outside or in the oven under the grill. Serve the chicken with more chopped coriander or cilantro and a squeeze of lime juice..
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Shrimp Pineapple Kebobs | Chili Lime Shrimp | BBQ Recipes | Chef Zee Cooks | Made To Order

Show Description

Shrimp Pineapple Kebobs are the perfect skewers for a BBQ because they’re super simple to make and fun to eat. These Cajun Lime Shrimp inspired recipe is super tasty and will be an instant crowd pleaser. Grilled pineapples are also delicious. Give this recipe a try whenever you’re having guests over for your BBQ. And like always, don’t forget to like and subscribe!
Ingredients:
2lbs Large or Jumbo Raw Shrimp (Tail Off).
1 Fresh Pineapple Cubed.
1 ½ Limes.
1 ½ tbs Chili Powder or Blackened Seasoning.
½ tsp Onion Powder.
¼ tsp Garlic Powder.
2 tsp Salt.
Black Pepper to Taste.
Olive Oil.
Ingredients: Sauce.
Chili Lime Marinade.
1 tsp Honey.
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Chile Lime Chicken Skewers

Show Description

Chile Lime Chicken Skewers | Get the FULL RECIPE: http://goboldwithbutter.com/chile-lime-chicken-skewers/.
If you’re in need of a fast dinner, with minimal effort, this recipe is a keeper. Thanks to a quick flattening of the chicken, these skewers cook up on the grill in less time than it takes your oven to preheat..
Make a chile lime butter to keep in the refrigerator and use on meats, chicken and veggies. Use it here to flavor the chicken marinade after it’s been reduced by half, then brush it on the skewers for a tangy and totally cravable dinner or appetizer..
Try a few grilled veggies to eat with the skewers. Experiment with other veggies like zucchini and mushrooms or whatever you have on hand..
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Chili Lime Grilled Chicken Breast with Pineapple Peach Salsa | Delightful & Delicious

Show Description

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Chili Lime Grilled Chicken Breast with Pineapple Peach Salsa.
Chili lime chicken is a great recipe on it’s own, but is also a great way to prepare chicken for tacos and salads. The salsa works great on grilled fish too!
Get the full recipe at delightfulanddelicious.com/2018/09/29/chili-lime-grilled-chicken-breast-with-pineapple-peach-salsa/.
Ingredients:
*Pineapple Peach Salsa*.
1 c. fresh pineapple diced.
1 large, ripe peach, pit removed, skinned, and diced (yields about 1 cup).
1/2 c. red bell pepper.
2 tbsp. chopped fresh mint.
½ large jalapeño, seeds removed and diced (Start with less if you want less heat, use more if you want to really kick it up. Always taste!).
⅓ cup diced red onion.
Lime juice to taste (Start with ½ tsp., taste, then add more if desired.).
1 tbsp. honey.
*Marinade and Chicken*.
¾ cup fresh lime juice.
Zest of one lime.
1 tbs. Honey.
2 tbs. Olive oil.
1 tsp. Chili powder.
1 tsp. Garlic powder.
1 tsp. Onion powder.
½ tsp. Cumin.
¾ tsp. Seasoning salt.
½ tsp. Black pepper.
4 boneless skinless chicken breast.
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Chili Lime Chicken and Pineapple Skewers!

Show Description

We’re Cooking With Ricci on ‘Better’! Sarah Ricci from Cooking With Riccis is showing us how to prep and cook chili lime chicken and pineapple skewers! For more recipes check out Sarah’s website, cookingwithriccis.com.

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Ingredients 1 cup fresh pineapple chunks 2 tablespoons fresh lime juice 1 teaspoon ground chile pepper ½ teaspoon salt 1 tablespoon olive oil 1 pound boneless, skinless chicken breast.Ingredients 2 pounds (2 packages) Just BARE Organic Boneless Skinless Chicken Breasts, cut into bite sized pieces 1 tablespoon olive oil 2 tablespoons low sodium tamari or soy sauce 2 tablespoons chili garlic sauce.Reserve 1/4 cup of the marinade. Pour the remaining marinade over the chicken pieces, seal, and refrigerate for at least 4 hours or up to 24 hours. When ready to cook, preheat grill over medium-high heat.

Alternately thread the chicken pieces and pineapple onto skewers.Skewer each boneless chicken thigh with 2 skewers so they lay flat. Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend.

Brush on marinade to each side of the skewered chicken! Place thighs on heated grill, cove.Remove the chicken from the marinade and thread on skewers alternating with chicken, bell pepper and onion.

Preheat grill to medium heat. Pour the remaining sauce in a saucepan and bring a boil over medium heat, simmer 10 to 12 minutes. Brush the skewers.cut and marinate the chicken chunks with the chili lime seasoning. cut veggies into nice big chunks. you can leave mushrooms and cherry tomatoes whole. place the veggies and chili lime chicken chunks on the skewers. alternate a few pieces of veggies and a chunk of chicken. place in the fridge until ready to grill.Ingredients 1 fresh pineapple 3 tablespoons brown sugar 1 tablespoon lime juice 1 tablespoon olive oil 1 tablespoon honey or agave nectar 1-1/2 teaspoons.

Ingredients 3 tablespoons olive oil 1 ½ tablespoons red wine vinegar 1 lime, juiced 1 teaspoon chili powder ½ teaspoon paprika ½ teaspoon onion powder ½ teaspoon garlic powder 1 pinch cayenne pepper to taste 1 pinch salt and freshly ground black pepper to taste 1 pound skinless, boneless chicken.Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours or up to overnight. When ready to grill, heat grill to high. Oil grates and grill.

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if.Thread chicken slices onto wooden skewers. Reserve marinade and boil until reduced by half. Add half of chile lime butter log to marinade and mix to combine.

Set aside. Bring grill to high heat and oil it lightly. Place chicken skewers on grill along with tomato halves, lime halves and green onions.

Instructions Place the chicken wings in a shallow glass container so they lay in an even layer and pour in the pineapple puree, lime juice, jalapenos and sprinkle with kosher salt. Mix well with your hands to combine the ingredients and make sure.Rub the chicken thighs with the mixture and arrange skin side down. Broil for 5 minutes, then turn and broil for 8 minutes, or until the skin has crisped and the chicken is cooked through. Meanwhile combine the pineapple, cucumber, jalapeño, cilantro, and lime.

Whisk together the orange juice, lime juice, oil, chile powder, and garlic. Pour over the chicken and marinate in the refrigerator 1 hour. Heat a grill to 600 degrees. Remove the chicken from the marinade and skewer.

Pineapple Chicken Tacos 03:29. Jeff’s guacamole features grilled pineapple with chile-lime seasoning. Whole30 Coconut Crusted Shrimp.

Ree’s Shrimp-Pineapple Skewers. Video.

List of related literature:

To complement the smoky, charred notes of the chicken, we decided to grill some of the salsa ingredients as well: sliced onion, a jalapeño chile, and half of the tomatillos cooked at the same rate as the chicken.
from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen America’s Test Kitchen, 2015
Thread 12 ounces cooked chicken sausage, 2 cups pineapple, and 2 red or green bell peppers, all cut into 1inch chunks, onto eight 12inch metal skewers; arrange on aluminum foil–lined baking sheet.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
2 In a 31/2 or 4-quart slow cooker combine chopped and pureed tomatillos, chicken, broth, 3/4 cup chopped sweet pepper, red onion, celery, green chile peppers, 2 tablespoons cilantro, finely chopped jalapeño chile pepper, cumin, lime juice, chili powder, garlic, and black pepper.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012
Stir in shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño, and let simmer gently until heated through, about 2 minutes.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
Layer with onefourth of the chicken mixture, ¼ cup of the cheese and onefourth of the chiles to within ½ inch of edge.
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today by Betty Crocker HMH Books, 2011
Stir in the vinegar, fried pineapple, chillies, salt and cook until the mixture thickens.
from Usha’s Pickle Digest: The perfect pickle recipe book by Usha R Prabakaran Pebble Green Publications, 1998
It is simple to make, since all you need to do is stem and seed the ancho chiles, cut them into strips with kitchen shears, and add the marinade.
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich HMH Books, 2013
chopped ‘/2 cup peeled, pitted, and chopped ripe avocado ‘ſa cup chopped red onion ‘/4 cup seeded and chopped Anaheim chile 1 clove garlic, minced One 15″/2-ounce can black beans, drained and rinsed ‘ſa cup fresh lime juice ‘ſzcup canola oil 1 teaspoon salt ‘ſzteaspoon freshly ground black pepper
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven by Diane Phillips Harvard Common Press, 2002
Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer.
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated America’s Test Kitchen, 2012
Turn the remaining baste into a sauce by adding the remaining 1 cup of the pineapple juice and the ketchup, brown sugar, vinegar, celery seed, chili seasoning, and salt, blending well.
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue by Paul Kirk, Bob Lyon Harvard Common Press, 2004

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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28 comments

KagisSeptember 14, 2020 - 15:04

Just cooked this recipe (just subbed chili flakes) and it turned out amazing!

ThorgasiusSeptember 18, 2020 - 22:49

Great video Carina, can’t wait to try this recipe. I personally use a Chef Remi Cooking Thermometer that i bought on Amazon for $15 when cooking chicken to ensure it is cooked through. Do you use a cooking thermometer?

DianagasSeptember 22, 2020 - 13:35

I bought this Chilli Lime Cilantro glaze today and marinated 2 pieces of chicken breasts for 6hrs…cooked it for dinner and I don’t know why but I did not like its strong taste…maybe my expectation of the flavor was wrong…I just used the glaze as marinade and nothing else.

IronfangSeptember 26, 2020 - 08:36

I find it funny that I can bake better than I can cook �� Thanks for the video I’ll make sure to try this, you give me inspiration to try cooking more ��

DujarSeptember 29, 2020 - 12:46

In addition to falling in love with your DELICIOUS well um RECIPE, I am also actively considering asking your delightful accent to MARRY ME! Sweet! Thank you for sharing. I am your newest subscriber. Cheers!

FlameforgeOctober 1, 2020 - 15:45

You are to funny, I’m going shopping today and will buy some chicken breast and have a go at this recipe. Thanks.

JumuroOctober 5, 2020 - 12:20

Learn something new every day, those shrimp and pineapple looks delicious ��⚘��

MomandOctober 7, 2020 - 03:17

If i was to cook this in the oven, how long/ what temperature would you recommend?

MoogugisOctober 11, 2020 - 23:44

They have this at apple bees on the diet menu. This looks amazing. Thank you now I can make it at home��

AlsalsaOctober 15, 2020 - 11:38

Just finished this using drumsticks… cut some slits to allow the marinade to do its thing…. I also roasted some carrots and parsnips…. in a separate pan… used red pepper flakes… forgot to drizzle with oil… amazing is an understatement…. finish off under the broiler to get that crispy love…was thinking some mashed potatoes would go well but the veggies were so tender and sweet that I passed on those….. Thanks…

ZolokazahnOctober 17, 2020 - 11:08

Ah this looks so tasty but my mum won’t cook it she’s too lazy:(

FordreginnOctober 21, 2020 - 17:54

These were awesome the pineapple shrimp and red onion go so well together!!

IanzarOctober 24, 2020 - 04:15

These kabobs look fabulous. They make such a nice presentation on the table and taste even better. Love it!!!

YozshujinnOctober 24, 2020 - 20:48

I love this! And thank you for including the full recipe in the description! I can’t wait to try this!!

MnekusOctober 28, 2020 - 14:24

I recently started changing my diet up to help preserve my life I have always eaten what I want when I want. I’ve been struggling with finding ways to make things taste better without adding unhealthy things. This whole thing looks fantastic! Sliced up on a salad:)

KazrarnNovember 3, 2020 - 17:58

#notifcation squad:)! This looks freaking amazing I want to try this when I bbq next week

DoronNovember 5, 2020 - 07:42

This looks great! If you don’t mind me asking, what camera color settings do you use and do you color grade in post (what settings)? The colors look clean and bright. Thanks!

AndrordanaNovember 10, 2020 - 04:18

Mom and sis. loved the taste. A tasty share��.
Is there any ingredient in the recipe that may make the chicken a bit Chew?

KajimiNovember 11, 2020 - 17:15

Love this!! have made it a few times now and tried so many of your other recipes! They were all hits. The videos with the full recipes make it so much easier:)

DelanisNovember 14, 2020 - 01:47

Wow… that chicken looks so yummy, can’t wait to try it! Thanks for explaining so well:)

StarsmithNovember 19, 2020 - 13:57

It’s amazing! I have made it at least 10 times so far and I love it. Thanks for the recipe!!

SathrisNovember 20, 2020 - 23:58

Grilled pineapples in a drink??? Hmmmm thanks for the tip Chef!

FaejindNovember 25, 2020 - 09:41

My hubby helped me grill for this one! Catch him during the grill scene:)

BeazezanNovember 29, 2020 - 02:31

People are.always afraid of cross combination crack me up. The only people who should be fearful of that are people who eat raw foods or rare foods.
Heat should kill just about any germ on all the food anyway so why freak out?
I’ve been cooking all sorts of foods in all sorts of ways and have not been so careful with chicken pork sea food or beef and nobody here has ever gotten sick.
The people who eat sushi from restaurant where they have a clue of how clean the kitchen really.is raw oysters are taking a huge risk for sure.
Good video btw. Nicely done.

AriurdanaDecember 3, 2020 - 09:29

Those looks great, Refreshing, and Tropical! Love Shrimp and Pineapple!!

SarilDecember 4, 2020 - 16:16

I swear if/when I get to visit New Zealand I’d rather have you cook for me than visiting a restaurant, lol! Your recipes always look so incredible.

MezigalDecember 9, 2020 - 05:39

I have done this today and the chicken is marinating. Can’t wait.

KeraginnDecember 12, 2020 - 07:18

That looks so good I’m definitely going to make this thx so much ��❤️

Pineapple Chile-Lime Chicken Skewers

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Grilled Shrimp and Pineapple Skewers | Cait Straight Up

Chili Lime Chicken Recipe

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