When summer arrives, it’s time to start skewering all sorts of delicious creations. This time, we’ve threaded marinated chicken thighs onto skewers with fresh pineapple and onions—a fantastic combination, especially when paired with the marinade that doubles as a sauce.
We cut each chicken thigh into three pieces because it keeps them extra juicy. The marinade is incredibly easy, primarily consisting of ketjap (sweet soy sauce), sugar, and ginger. This gives the chicken an almost Eastern flavour that pairs beautifully with the pineapple. We let the chicken marinate in the refrigerator for about 4 hours but overnight works just fine if that suits your schedule better.
We use long, flat metal skewers, which help keep the chicken and pineapple in place without spinning around when you turn the skewers. Be sure not to overload the skewers; there’s always a part of the grill hotter than the rest, which can cause uneven cooking along the length of the skewer. Start and finish each skewer with smaller pieces.
We grill these skewers on our Kamado Joe Classic 3. The grill’s height is greater than other kamados, providing enough space between the glowing coals and the grill grates. This allows the chicken to cook slowly without the risk of overcooking.
While turning the chicken skewers, keep a close eye on which part of the skewer is cooking faster. By flipping and shifting the skewers, you can ensure that the entire skewer cooks evenly and they’re all ready simultaneously.
Of course, we don’t rely solely on visuals to determine doneness. We want to know precisely how cooked the chicken is. That’s why we regularly insert the Thermapen One thermometer into the meat to check. If the chicken reaches above 70°C (158°F), we know it’s done, and we don’t have to worry about anyone eating undercooked chicken.
At the end, we brush the chicken with the remaining marinade. This layers on the flavour and makes the chicken deliciously sticky. We let the sauce caramelize for a few minutes, and then it’s time to dig in.
These are our chicken kebabs with pineapple and onion. If you decide to make them, let us know in the comments below. Even better, could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what you’ve created.
- 1 kilogram of chicken thighs
- Fresh pineapple
- 2 white onions
For the Sauce
- 75 ml ketjap manis (sweet soy sauce)
- 1 tbsp rice wine vinegar
- 1 tbsp dark brown sugar
- 2 tsp chopped ginger
- 1 clove of garlic
- A dash of sesame oil
- Mix the sauce ingredients and cut the chicken thighs into bite-sized pieces.
- Place half of the sauce and the chicken thighs in a ziplock bag and marinate in the refrigerator for a few hours to overnight.
- Thread the chicken, along with pieces of onion and fresh pineapple, onto skewers.
- Season the chicken with salt and pepper and grill, turning them until the chicken reaches an internal temperature of 75°C (167°F).
- Brush the skewers with extra sauce in the last few minutes and allow it to caramelize.