Recipe for: Chicken breast skewers with pineapple and honey-mustard marinade - photo 1
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Recipe for: Chicken breast skewers with pineapple and honey-mustard marinade

Pikantne Main Dishes Regional Cuisine of Poland 45 min Medium 4 wyświetleń ~38.72 PLN * - (0)
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Description

Chicken breast skewers with pineapple are a Polish-regional variation of the classic skewer — using easily accessible ingredients and a spring, slightly sweet-sour touch of pineapple. The dish combines juicy, marinated chicken breast with pieces of fresh pineapple and colorful bell pepper, seasoned with a honey-mustard marinade enriched with rapeseed oil and thyme. Perfect for a family dinner, a May Day grill, or as a main dish served with millet or a seasonal salad. Visually appetizing: golden pieces of meat interspersed with yellow pineapple and red bell pepper, drizzled with a shiny honey-mustard glaze.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken breast 600 g
  • Pineapple 450 g
  • Red bell pepper 1.7 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Honey 30 ml
  • Mustard 15 g
  • Skewer 80 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Sweet paprika 4 g
  • Thyme 2 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~38.72 PLN (9.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Unpack and prepare all the ingredients. Pat the chicken breast dry with a paper towel and cut it into cubes about 3 cm. Peel the pineapple: cut off the top and bottom, stand it upright, and use a knife to remove the skin, taking out the 'eyes'; cut the flesh into cubes similar in size to the meat. Clean the bell pepper from the seeds and cut it into pieces. Peel the onion and cut it into wedges. Peel the garlic and crush it with a press or finely chop it.

Ingredients: Chicken breast, Pineapple, Red bell pepper, Onion, Garlic
Use a sharp knife and a cutting board with a non-slip surface. Keep the pieces similar in size for even baking. If you don't have fresh pineapple, you can use drained canned pineapple, but fresh will give a better texture.

Marinade

2

In a large bowl, combine canola oil, honey, and mustard. Add lemon juice, minced garlic, sweet paprika, thyme, salt, and pepper. Stir vigorously with a spoon until the honey is completely dissolved and the ingredients form a uniform emulsion.

Ingredients: Rapeseed oil, Honey, Mustard, Lemon juice, Garlic, sweet paprika, Thyme, Salt, Black pepper
Use a large, ungreased stainless steel or glass bowl. A whisk or spoon will work for mixing. If the honey is thick, warm it briefly in a water bath (bowl over a pot of hot water) until it reaches a liquid consistency.
3

Place the chopped pieces of chicken breast in the marinade. Mix thoroughly by hand or with a spoon so that each piece is coated. Cover the bowl with plastic wrap and set aside in the refrigerator for at least 20 minutes (up to 2 hours).

Ingredients: Chicken breast, Rapeseed oil, Honey, Mustard, Lemon juice, Garlic, sweet paprika, Thyme, Salt, Black pepper
Use disposable gloves or a clean spoon. Marinating for 20-30 minutes gives a good flavor and won't 'cook' the meat with acid; longer marinating is possible, but do not exceed 2 hours to avoid changing the texture of the meat.

Preparation of the sticks

4

If you are using wooden skewers, place them in a wide dish with cold water and soak for at least 30 minutes. This will prevent burning during grilling/baking.

Ingredients: skewer
Use a flat dish so that the sticks can be fully submerged. If you are using metal skewers, skip this step.

Stuffing

5

Skewer the ingredients in the following order: a piece of meat, a piece of pepper, a piece of pineapple, a piece of onion — repeat until the skewer is filled, leaving 2 cm of free end. Try to ensure that each skewer has a similar number of ingredients and weight.

Ingredients: Chicken breast, Pineapple, Red bell pepper, Onion, skewer
Use a large plate next to your workspace to arrange the finished skewers. Keep your fingers away from the end of the stick to avoid cutting yourself while pulling them off.

Baking/Grilling

6

Preheat the grill or grill pan to medium-high heat (it should be very hot; a drop of water should sizzle and evaporate immediately). Place the skewers and cook/grill for 3-4 minutes on each side, turning every 3-4 minutes, until the meat is golden and the juices run clear. Total time for the pieces is about 12-14 minutes, depending on thickness.

Ingredients: skewer, Chicken breast, Pineapple, Red bell pepper, Onion
The best is a grill pan 26-28 cm or a working outdoor grill. Use tongs to turn the meat. Check the meat by cutting into the largest piece: it should be white inside with no pink traces, and the juices should be clear.

Glazing

7

In the last 2 minutes of frying, brush the skewers with the remaining marinade or an additional tablespoon of honey mixed with a bit of mustard and oil. Allow the glaze to caramelize slightly on the surface (about 1-2 minutes), but do not burn.

Ingredients: Honey, Mustard, Rapeseed oil
Use a silicone brush or a spoon. Do not glaze too early, as the sugar in the honey can burn. Monitor the temperature so that the glaze caramelizes and does not char.

Resting

8

After removing from the grill, transfer the skewers to a plate and let them rest for 3-4 minutes to allow the juices in the meat to redistribute evenly. This will make the meat juicier.

Ingredients: Chicken breast
Loosely cover the skewers with aluminum foil for a short time, but not tightly — it's about keeping them warm, not steaming.

Serving

9

Arrange the skewers on a large plate or serving board. Sprinkle with finely chopped parsley (optional). Serve with millet or a fresh salad of young vegetables and lemon slices for drizzling.

Ingredients: Parsley, Chicken breast, Pineapple, Red bell pepper, Onion
Use a large board or a white plate to make the colors of the skewers contrast nicely. Additionally, you can serve a yogurt-garlic sauce as a dip.

Cleaning

10

After finishing your work, clean your workstation: throw out the water used for soaking the skewers, wash the cutting board and knives in warm soapy water. Wash your hands and surfaces that came into contact with raw chicken to avoid cross-contamination.

For washing, use hot water and a sponge with detergent. You can wash plastic boards in the dishwasher; dry wooden ones immediately and store them upright.

Fun Fact

💡

Skewers have a long history in Eastern and Mediterranean cuisines; in Poland, they traditionally take the form of simple grilled snacks. The combination of chicken and pineapple emerged as a result of culinary exchange of flavors and gained popularity due to the sweet-sour contrast.

Best for

majówka grill obiad rodzinny przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve hot, just after resting. They pair well with millet or boiled potatoes and a fresh salad of young vegetables. For sauces, I recommend thick natural yogurt with garlic and dill or a spicy sauce with horseradish.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. To reheat, use an oven preheated to 180°C for 8-10 minutes to regain crispiness; the microwave will make them rubbery.

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