I had a quick trip to New York this week, and while there, I couldn’t help but notice the blooming trees and flowers. It’s really looking like spring (despite the rainy days). With flowers beginning to bloom, I think we’re all envisioning those warm spring and soon-to-be summer days. I made these skewers a couple of weeks ago and have been anxiously waiting to share them. This recipe recipe excites me so much.
The idea actually came from my brother’s long-time girlfriend, Hailey. She is Filipino, and one of her all-time favorite dishes that her mom makes is adobo chicken or pork. Hailey’s mom does hers with brown sugar. I don’t believe she uses pineapple, but Hailey quickly approved this idea via text and said it sounded so delicious. She was excited, which, of course, had me excited! I used a simple adobo-inspired marinade with some jalapeños for spice. It came out so good!! Serve this up with rice or french fries. Yum!
Alight, here are the details
Step 1: make the marinade This is a very simple mix of extra virgin olive oil, tamari (or use soy sauce), vinegar (I like to use rice vinegar), honey, jalapeños, and fresh cloves of garlic. Mix it all in a bowl and add the chicken. At this point, and if time allows, you can refrigerate the chicken for a day or two before grilling. The longer it sits, the more intense its flavor will become.
Step 2: thread the chicken and pineapple onto the skewers Now the fun part. Take the seasoned chicken and the chunks of pineapple and thread them one after another onto metal or wooden skewers. I like to layer/thread one piece of chicken and then one pineapple chunk. If you want more pineapple, do one chicken piece and then two pineapple chunks. Or divide things up and separate the pineapple skewers and the chicken skewers. Whatever you prefer will work! Heat your grill and cook each skewer until light grill marks appear.
Step 3: reduce the marinade While the skewers are cooking, take the marinade and simmer it on the stove until it reduces, about 5 minutes. Then brush the reduced marinade over the skewers.
Step 4: the sesame sauce Mix mayo in a bowl with some kind of chili sauce. I use a green verde salsa or sweet Thai chili sauce. Then add a couple of tablespoons of ketchup, some garlic, and lime zest. You can add a pinch of salt and pepper or even more chili flakes, too! This is one of my favorite sauces! And you always need a great dipping sauce for recipes like this, so feel free to make extra. The sauce makes the chicken even more delicious.
Step 5: for serving Now serve the skewers warm with the sesame dipping sauce on the side. I love these fun adobo skewers with baked french fries, but coconut rice would be really good too! A little fresh green onion, basil or cilantro, and a pinch of salt at the end makes everything just perfect. Everyone in my family has agreed, they could easily eat this once or twice a week. The chicken is tender, and the sauce is everyone’s favorite – spicy, sweet, and tangy. Pineapple Adobo Chicken Skewers | halfbakedharvest.com Looking for other skillet recipes? Here are my favorites: Skillet Chicken Adobo with Coconut Rice Lemon Butter Dijon Chicken and Orzo French Onion Tater Tot Casserole Cuban Chicken Rice Bake Greek Meatballs and Lemon Butter Orzo Lastly, if you make these Pineapple Adobo Chicken Skewers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
