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Chicken and Pineapple Skewers

By Amanda Wong  ,

August 17, 2021

We’d argue that this is one of those dishes that taste better when cooked over an open fire. So, fire up the coals and burners, summer BBQ season is here!  


Skewers are easy to make and a great option for feeding big crowds. Prepare these skewers a night before and simply pop them onto the barbie the next day 


We like to grill our skewers until the chicken and pineapple are slightly charred on the edges for that extra char flavour

Products used in this recipe - Rainbow Seaweed Salt and Rainbow Seaweed Seasoning 

  • Prep: 45 mins
  • Cook: 10 mins
  • Yields: 5


For the brine:

2 tbsp soy sauce

1 cup water

1 tsp Alg Rainbow Seaweed Salt

½ tsp pepper

For the skewers:

5 chicken thigh fillets, cut into cubes

1 red onion, cut into cubes

1 red bell pepper, cut into cubes

1/4 pineapple, cut into cubes

1 tbsp cooking oil

Rainbow seaweed seasoning, sprinkle

Lime, for dressing (optional)


1In a large bowl, combine all the brine ingredients.

2Add the chicken thigh to the brine and chill in the refrigerator for 30 minutes.

3Thread the chicken, red onion, red bell pepper and pineapple onto metal or bamboo skewers.

4Heat the barbecue to high.

5Brush the skewers with oil, then place them onto the grill. Turn occasionally, until both sides are golden and slightly charred on the edges.

6Sprinkle Rainbow Seaweed Seasoning on top and serve with a wedge of lime.

Category - Lunch, dinner, snack


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