Chicken and Pineapple Shish Kebab

Cookinero 18 Mar 2025

A new, unusual variation of shashlik preserves the original taste of the dish, adding exotic notes to it. Tender chicken breast, soaked in a fragrant marinade, goes well with the tender and crispy texture of pineapples. It is best to use the breast for making shashlik, as this part of the chicken is the juiciest. Shashlik with chicken and pineapple will decorate even the richest holiday table, and a glass of tart red wine will be the perfect complement to it!

How to cook Chicken and Pineapple Shish Kebab

Step 1

Chicken and Pineapple Shish Kebab

Prepare the marinade for the chicken: in a bowl, mix the soy sauce, vegetable oil, Dijon mustard, salt, sugar and grated ginger root.

Step 2

Chicken and Pineapple Shish Kebab

Cut the chicken breast into small cubes that are easy to put on skewers.

Step 3

Chicken and Pineapple Shish Kebab

Place the chicken in the marinade and leave for 30 minutes.

Step 4

Chicken and Pineapple Shish Kebab

While the chicken is marinating, cut the pineapple into small pieces, the size of the chicken.

Step 5

Chicken and Pineapple Shish Kebab

Remove the chicken from the marinade. Then start preparing the kebabs. To do this, prepare the skewers, then thread the chicken pieces and pineapples onto each skewer one by one.

Step 6

Chicken and Pineapple Shish Kebab

Heat a frying pan with vegetable oil. Fry the kebabs for 7-10 minutes on both sides.

Step 7

Chicken and Pineapple Shish Kebab

Place the finished kebabs on a serving dish, garnish with finely chopped fresh herbs and serve.

Chicken and Pineapple Shish Kebab - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken thighs for more tenderness or even shrimp for a seafood twist. Adjust cooking times accordingly.
Try bell peppers, zucchini, or mango for a different sweet and tangy flavor profile.
Marinated chicken can be stored in the fridge for up to 24 hours for optimal flavor and safety.
Absolutely! Replace chicken with tofu or tempeh and marinate as directed for a plant-based version.
Reheat in a skillet over medium heat for 2-3 minutes per side or in a 350°F (175°C) oven until warmed through.
Yes, grilling over medium-high heat for 4-5 minutes per side adds a delicious smoky flavor.
Assemble and marinate skewers ahead, then store in the fridge for up to 12 hours before cooking.
Serve with coconut rice, grilled vegetables, or a fresh cucumber salad for a complete meal.
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Avoid overcooking – remove kebabs as soon as the chicken reaches 165°F (74°C) internally.

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