Chipotle Pineapple Bang Bang Chicken Skewers Recipe
These Chipotle Pineapple Bang Bang Chicken Skewers combine smoky, spicy chipotle marinated chicken with sweet pineapple chunks, grilled to perfection, and served with a tangy and creamy bang bang sauce. Perfect for a quick and flavorful weeknight dinner or summer cookout.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American with Mexican influences
Ingredients
Marinade and Skewers
- 1/4 cup extra virgin olive oil
- 3 tablespoons tomato paste
- 2 tablespoons tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon chopped pickled ginger
- 1 to 3 chipotle chiles in adobo (adjust spice level to taste)
- 1 1/2 teaspoons sweet or smoked paprika
- 1 tablespoon fresh thyme
- Kosher salt and black pepper, to taste
- 1 1/2 pounds chicken breasts or thighs, cut into bite-size chunks
- 3 cups fresh pineapple chunks
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons tamari or soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
For Serving
- Green onions, chopped
- Fresh basil leaves
- Lime wedges
Instructions
- Prepare the marinade: In a blender, combine olive oil, tomato paste, tamari or soy sauce, honey, pickled ginger, chipotle chiles in adobo, sweet or smoked paprika, fresh thyme, kosher salt, and black pepper. Blend until the chipotle chiles are finely chopped and the marinade is smooth and well combined.
- Marinate the chicken: Place the bite-sized chicken pieces into a large bowl and pour the chipotle marinade over them. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 10 minutes if time allows, to enhance flavor.
- Assemble the skewers: Thread the marinated chicken pieces onto skewers, alternating with fresh pineapple chunks to create a balanced flavor on each skewer.
- Preheat grill or pan: Heat your grill, grill pan, or skillet to medium-high heat to ensure a good sear and nice grill marks on the skewers.
- Cook the skewers: Place the chicken and pineapple skewers onto the heated grill or pan. Grill for about 10 to 12 minutes total, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
- Make the bang bang sauce: While the skewers are cooking, combine mayonnaise, sweet Thai chili sauce, tamari or soy sauce, grated garlic, lime zest, and chopped pickled ginger in a bowl. Stir well until smooth and creamy.
- Serve: Arrange the chicken and pineapple skewers on a serving platter. Garnish with chopped green onions, fresh basil leaves, and lime wedges. Serve the bang bang sauce on the side for dipping. Optionally, mix extra chili sauce with ketchup for a double-dip experience. Enjoy immediately.
Notes
- Adjust the number of chipotle chiles to control the spiciness of the marinade.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
- Chicken thighs can be used instead of breasts for juicier skewers.
- Use tamari for a gluten-free option instead of soy sauce.
- The pineapple adds a natural sweetness that balances the smoky heat of the chipotle.
- These skewers can also be cooked under a broiler or on a stovetop grill pan if an outdoor grill is unavailable.