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These smoky Mexican-inspired Chicken Skewers blend zesty flavors with sweet pineapple for a crowd-pleasing dish that's always a hit at backyard parties. The tangy marinade makes the chicken super tender while the mix of achiote and cumin creates an amazing depth of flavor. You'll fall in love with the smell of these bad boys cooking away on your grill as the pineapple bits caramelize between each juicy chicken chunk.
I whipped these up for the first time during a family BBQ when summer rolled around. They vanished within minutes and everyone—even the fussy eaters—wanted more.
Ingredients
- Boneless chicken thighs: way more juicy than breast meat, try to grab air-chilled ones
- Pineapple juice: adds sweetness and breaks down the meat fibers, fresh-squeezed gives the best kick
- Orange juice: adds a sunny pop to the marinade, homemade tastes way better
- Apple cider vinegar: brings the zip and cuts through sweetness, grab the unfiltered stuff
- Achiote paste: delivers that beautiful red color and subtle earthiness, look for authentic Mexican brands
- Olive oil: helps flavors stick and prevents grill disasters
- Garlic: gives that punch of flavor, always mince it yourself
- Dried oregano: a must-have in traditional blends, make sure it still smells strong
- Ground cumin: adds that warm smokiness, grinding your own makes a huge difference
- Salt and pepper to taste: the basics that matter, kosher salt and freshly ground pepper work best
- Pineapple chunks: these get all golden and gooey on the grill, pick one that smells sweet when you squeeze it
Instructions
- Marinate Chicken:
- Mix up the pineapple juice, orange juice, apple cider vinegar, achiote paste, olive oil, garlic, oregano, cumin, salt, and pepper in a big bowl. Stir until that achiote paste completely breaks down and everything looks mixed well. Toss in your chicken pieces and coat them good. Get in there with your hands to really work the marinade into the meat. Wrap it up tight and stick it in the fridge for at least an hour, but leaving it overnight works even better. Give it a stir halfway through to make sure all the chicken gets equal love.
- Prepare Grill:
- Fire up your grill to medium high heat. Make sure to scrub and oil those grates so nothing sticks. The grill's ready when you can only hold your hand about five inches above it for 2-3 seconds before it feels too hot.
- Assemble Skewers:
- Grab your skewers and start loading them up with chicken and pineapple chunks, going back and forth between the two. Start with chicken and finish with pineapple if you want those super tasty caramelized bits. Don't jam everything too tight but keep the pieces close enough so they cook evenly and don't spin when you flip them.
- Grill Skewers:
- Put your skewers across the grill bars instead of parallel for the best marks. Drop the lid and let them cook about five minutes before you turn them. Keep flipping every couple minutes until you see golden char marks all around and the chicken hits 165 degrees F in the middle, usually taking 10-12 minutes total.
- Serve:
- Pull those beauties off the grill and let them cool down just a minute before serving them hot. A little extra salt on top tastes great, and a splash of lime juice works wonders too.
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Those caramelized pineapple chunks are totally irresistible. I always throw on extra pieces just to munch while I'm cooking because they taste so good with those crispy edges. My brother can't live down the time he couldn't wait and burned his fingertips grabbing one straight off the hot skewer.
Storage Tips
Cool everything down completely before packing leftovers in sealed containers and putting them in the fridge for up to three days. If you're planning to reheat them, store the chicken and pineapple separately to keep things from getting mushy. Warm them up gently in a pan or low-temp oven so your chicken stays moist instead of drying out.
Ingredient Substitutions
You can use chicken breast instead of thighs if you want something leaner, but the thighs won't dry out as easily on the grill. Can't find achiote paste? Mix a tablespoon of smoked paprika with a tiny bit of allspice for a similar color and taste. If you're out of oregano, sprinkling some fresh cilantro on top at the end works great too.
Serving Suggestions
These skewers really steal the show at backyard cookouts when served alongside warm corn tortillas, lime wedges, and some quick-pickled red onions. For a bigger meal, I love adding some Mexican rice and grilled corn on the side. They're also amazing chopped up over a simple salad when you want something on the lighter side.
Cultural Context
The Al pastor style actually started with Lebanese immigrants bringing shawarma techniques to Mexico, where locals adapted it using pork and achiote spices. This chicken version keeps all those bright flavors and the signature pineapple pairing but makes it super easy for home cooking while still honoring the awesome flavor traditions you'd find at taco stands throughout central Mexico.
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You can count on these skewers to bring tons of flavor and plenty of happy faces to your next get-together—just remember to make extra pineapple for snacking. Every juicy, smoky bite tastes like summer.
Frequently Asked Questions
- → How do you keep grilled chicken from drying out?
Soaking the chicken in a flavorful mix of citrus juices, olive oil, and achiote paste locks in moisture and ensures tender pieces on the grill.
- → Why use pineapple pieces on the skewers?
The sweet pineapple perfectly balances the spiced chicken, caramelizing beautifully for a bold, tropical flavor boost.
- → Would chicken breast work for this recipe?
Yes! However, thighs are more forgiving and stay moist while grilling. For breast meat, watch closely to avoid dryness.
- → What’s the best marination time for this dish?
A minimum of one hour works great, but letting it soak overnight gives deeper, tastier flavor and more tender meat.
- → What goes well with these skewers?
Pair them with rice, grilled veggies, or tortillas for an easy, satisfying meal with fresh, bold flavors.