I am officially a grill aficionado, although I won’t pretend to be a grill maestro … yet. But I have been doing a ton of grilling lately and like it! I started with the basics — a great hamburger and now want to master chicken. Chicken and I have a love/hate relationship. I love that chicken is a good lean protein but hate how hard it can be to cook well. Too often my chicken ends up bland and dry. Yuck! A friend told me she had an easier time cooking chicken on the grill, so I decided to give it a try.
I’m not sure if it’s really easier, per se. Like anything, it takes a bit of practice to figure out the right temperature and length of cooking time. No one wants to eat undercooked or overcooked chicken. But finding the point where it is cooked through but still juicy and tender takes some trial and error. Or least it did for me!
Being a novice griller, I started with chicken skewers since it’s easier for me to cook cubed chicken than a whole breast on my stovetop and figured the same might hold true for the grill. Plus, you cook your veggies at the same time, so one less dish to make and grilled veggies taste awesome too. 🙂
The chicken marinades in pineapple juice, honey, soy sauce and a little sriracha sauce for some gentle kick. This makes the chicken so flavorful and juicy. I just love the combination of chicken and pineapple. Then you load up the skewers with big chunks of chicken, peppers, red onion and pineapple. It’s so flipping good!
Again, times will likely vary on a charcoal grill and may also on a propane grill, which is what I used. I found grilling them at 350 degrees for about 5-6 minutes per side worked perfectly. The chicken and veggies had the lovely char marks, were fully cooked and juicy. I serve mine over quinoa or rice pilaf. Both are delicious!