Ginger Pineapple Chicken Skewers Recipe

Brochettes de Poulet, Ananas et Gingembre

[Ginger Pineapple Chicken Skewers]

This was the main dish for our dinner party on Saturday. I got the inspiration from a recipe in the excellent cookbook “Mes petits plats 100% naturels” by Catherine Mandigon and Patricia Riveccio, which I recommend wholeheartedly : the recipes are amazingly unusual and tempting, and everything I’ve cooked from it so far has been a success. The original recipe calls for pork, but I used chicken breasts instead, and made a few other modifications. Here’s my version.

Ginger Pineapple Chicken Skewers

– 6 chicken breasts
– one fresh pineapple
– 80 g fresh ginger
For the marinade :
– the juice of an orange
– 3 tsp soy sauce
– 3 tsp sesame oil
– 3 tsp vegetable oil
– 3 tsp sushi vinegar

(Serves 6.)

In a medium bowl, whisk together the marinade ingredients. Cut the chicken in pieces, about 8 per breast. Put the chicken in the marinade, stir to coat, cover with film and put in the fridge for a few hours, ideally overnight. If you’re using wooden skewers, soak them in hot water for an hour (to avoid splinters and to keep the meat from sticking to them).

Peel the ginger and cut it into slices, not too thin, or they will break when you pierce them with the skewers. A thickness of a millimeter or two works well. Peel the pineapple, slice it and cut it in chunks. Add the pineapple juice that you have gotten in the process to the marinade, along with a few chopped pieces of the remaining pineapple meat.

Assemble the skewers, reserving the marinade. This is the sequence I instinctively used on each : pineapple, chicken, ginger, chicken, pineapple, chicken, ginger, chicken, pineapple. This looked pretty, and it used up all my ingredients in a freakishly precise way.

Preheat the oven to 200°C (400°C). Spread foil on a cookie sheet with a rim, oil it, and arrange the skewers on it. Put the cookie sheet in to bake for about 30 minutes, or until the chicken pieces are thoroughly cooked, turning the skewers and basting them with the marinade from time to time. Switch your oven to the grill mode for another 10 minutes, until the meat and pineapple get golden, with a few aesthetically charred corners.

Each guest happily receives two skewers, along with grilled polenta slices (recipe coming up next!). This was really really good. The sweet and savory flavors work very well together, the chicken is infused with complex aromas, and the texture of the pineapple chunks balances that of the chicken perfectly.

Completely Unrelated Side Note : today is my darling sister’s birthday, so let me just take a moment and say this : Joyeux Anniversaire Céline!

  • Happy birthday, Céline!

    This looks gorgeous, even though I am not a big fan of ginger; I bet the marinade would be wonderful with some nice prawns or shrimp, too.

  • Jackie – You could easily omit the ginger, if you’re not a fan. The rest of the flavors are complex enough that it wouldn’t fall flat…

  • Céline

    Coucou Pucette !

    quel honneur de me voir ainsi souhaité mon anniversaire sur ton blog !
    Je ne m’en suis apercue qu’aujourd’hui, suite à un mail de Nassim (merci, Nassim! au passage) Hier, il y avait un problème et je ne voyais les postings que jusqu’au 6 décembre… bizarre !

    And I’d like to thank Jackie too for her wishes! That’s really nice ! :-)

    I really enjoy the atmosphere of your blog, Clotilde, it is so friendly !

    Lots of love

  • Céline – The pleasure is all mine! Hope you had a lovely b-day… Bisous!

  • Yes, Clotilde, I was wondering what I might replace the ginger with, but I love pineapple so much that I might just double the quantities of that. Or make it with ginger anyway, to fend off winter colds. :-) (I made sure to eat all the pickled ginger with my sushi the other day for this reason; normally I leave it.)

    Hope your birthday was exceedingly pleasant, Céline! And I agree with you on your sister’s blog!

  • Riveccio

    Une amie m’a envoyé la copie de votre recette et votre gentille citation de notre livre. Je vous en remercie. Les recettes sont faites pour être copiées et transformées en fonction des goûts de chacun et c’est très bien ainsi. Mille mercis.
    Patricia Riveccio

  • Patricia – Absolument ravie de vous croiser ici, j’aime vraiment beaucoup votre livre!

  • Jennifer

    I was very excited to try this recipe. When I did, it didn’t turn out quite the way I expected. The texture of the chicken was a bit chalky. I’m not sure if marinating it in the vinegar caused this or if, perhaps, I overcooked it. It may have been just a beginner’s error.

    I also made an extra batch using shrimp, and it, too, had a strange texture.

    • I’m sorry to hear that, Jennifer. I’ve never experienced “chalkiness” in chicken so I’m not entirely sure what you mean by that and what may have caused it. What I do know is that the composition of this marinade is fairly standard, so it shouldn’t cause anything out of the ordinary. Was this your first time marinating chicken and shrimp?

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