You’ll love making these Chicken Curry Skewers with Pineapple. They’re quick, tasty, and pair so well with the cool cucumber yogurt dip.
My love for curry knows no bounds, and this Pineapple Curry Chicken Skewers recipe is a perfect example of why. It’s quick, flavorful, and ideal for those busy weeknights when time is short, but you still want something delicious.
You can do this on the BBQ or, if you’re like me, use your handy grill pan. I seriously love that thing—I don’t know what I’d do without it!
Oh, I almost forgot to tell you about the cucumber-yogurt sauce! It’s super tasty and really easy. It adds freshness to the skewers and cools down the kick from the cayenne. If you love skewers, you should also try Spicy Grilled Veggie Skewers and Spice-Crusted Greek Chicken Skewers—they’re just as delicious!
Table of Contents
Reasons to Love This Curry Skewers
- This Chicken Curry Skewers with Pineapple recipe is a lifesaver on busy nights—quick, easy, and absolutely delicious.
- Whether I’m grilling outside or using a trusty grill pan, these skewers always turn out great.
- I love that I can prep these ahead of time, making dinner a breeze later.
Recipe Ingredients
- Fresh Pineapple: The sweet and tangy pineapple pairs perfectly with the curry, adding a juicy burst of flavor.
- Curry Powder: This blend of spices gives the dish its warm, comforting flavor and beautiful golden color.
- Ground Cayenne Pepper: Just a little adds the perfect amount of heat.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Marinade Variation: For a tangy twist, try a marinade with yogurt, lemon juice, garlic, and garam masala. For a sweeter option, mix honey, soy sauce, ginger, and a touch of sriracha. If you prefer something more herbaceous, blend olive oil, lemon zest, minced garlic, and fresh thyme.
- Add-Ins: Bell peppers, red onions, and zucchini are excellent choices that add color, texture, and additional flavor.
How to Make Chicken Curry Skewers with Pineapple
Step #1: If using wood skewers, place them in a water bath to soak for 30 minutes.
Step #2: Cut the chicken into bite-sized pieces and place them in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit for 30 minutes to marinate.
Step #3: Meanwhile, prepare the cucumber yogurt dipping sauce by combining the yogurt, cumin, salt, pepper, cucumber, scallion, and cilantro in a large bowl. Stir well, then cover and chill until ready to serve.
Step #4: Prepare a grill over medium-high heat. Thread the marinated chicken and pineapple chunks onto skewers in an alternating pattern. Cook the skewers on the grill until the chicken pieces are cooked through, about 10-15 minutes.
Step #5: Serve with cucumber yogurt dipping sauce.
Expert Tips
- Use Metal Skewers for Reusability: If you grill often, consider using metal skewers. They don’t require soaking, won’t burn, and are reusable, making them more convenient and eco-friendly.
- Keep Pineapple Chunks Cold: Keep the pineapple chunks in the refrigerator until you’re ready to thread them onto the skewers. Cold pineapple helps retain its shape and juiciness during grilling.
FAQs
Yes, you can use boneless skinless chicken thighs instead of breasts. Thighs are more flavorful and stay juicier on the grill, but they may require slightly longer cooking time to ensure they’re fully cooked.
No, this recipe doesn’t specifically require grill grates. The skewers can be cooked directly on the grill. Just make sure your grill is clean and preheated to medium-high heat before cooking.
Storage Info
To store leftover Grilled Chicken Curry Skewers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the skewers for up to 2 months.
To reheat, thaw frozen skewers in the fridge overnight and then warm them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them on a grill or in a skillet over medium heat.
More Delicious Curry Recipes You’ll Love
Chicken Curry Skewers with Pineapple Recipe
Ingredients
For the Skewers
- 1 pound boneless - skinless chicken breasts
- 2 cups fresh pineapple - in chunks
- 2 Tablespoons coconut oil
- 1 Tablespoon curry powder
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon salt
For the Yogurt Sauce
- 3/4 cup plain yogurt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup diced peeled and seeded cucumber
- 1/8 cup sliced scallion - white and light green parts only
- 1 tbsp chopped fresh cilantro
Instructions
- If using wood skewers, place them in a water bath to soak for 30 minutes.
- Cut the chicken into bite-sized pieces and place them in a large bowl. Toss with coconut oil, curry powder, cayenne, and salt. Let sit for 30 minutes to marinate.
- Meanwhile, prepare the cucumber yogurt dipping sauce by combining the yogurt, cumin, salt, pepper, cucumber, scallion, and cilantro in a large bowl. Stir well, then cover and chill until ready to serve.
- Prepare a grill over medium-high heat. Thread the marinated chicken and pineapple chunks onto skewers in an alternating pattern. Cook the skewers on the grill until the chicken pieces are cooked through, about 10-15 minutes.
- Serve with cucumber yogurt dipping sauce.
NOTES
Nutrition
They looked great on a platter and tasted fresh and flavorful.
I made these for the family and everyone liked the sweet pineapple pieces.
You and me both–my curry obsession will never come to an end either, haha. This looks delicious! I’ve never had pineapple with curry before, but it sounds like an awesome pairing. Pinned and shared!
Thanks, Kara!! It’s a match made in heaven 🙂
Annetta, These look absolutely delicious!
Thank you!!