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Gingered Pineapple Chicken Skewers

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 28 Skewers (very large)
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2 (15 ounce) cans crushed pineapple

3 tablespoons lime juice

5 tablespoons soy sauce

1 tablespoon light brown sugar

1 tablespoon sesame oil

1 tablespoon grated ginger

3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips

1 medium scallion, thinly sliced for garnish

36 (6-inch) wooden skewers


  1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours.
  2. When ready to cook, heat oven to 425 degrees and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
  3. Heat the reserved marinade in a saucepan until boiling and boil for 3 minutes. Cool a bit before using.
  4. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides. Transfer to a platter, garnish skewers with scallions, and serve.
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