One of the nicest things about these skewers is that they can be as plain or as dressed up as you’d like. If you’ve got kids who don’t like “sophisticated” taste combinations, there’s a sauce mixture that is served with these that they can skip (leaving more for you!).
If you set these skewers up in the morning (or even the night before) so that they can absorb the spice rub, it will only take about 25 to 30 minutes to cook them up on the grill. In fact, you can prepare a whole bunch of chicken ahead of time during your once a week food preparation or once a month cooking time.
We had these skewers the other night, and all I added to the meal was some asparagus (also done on the grill) and some bread to sop up the juices from the sauce.
Chicken Skewers with Pineapple-Macadamia Nut Sauce
8 chicken thighs, each cut into 4 chunks
1/2 a fresh pineapple, cut into chunks
Crushed coriander seeds
Salt and pepper
1/2 c macadamia nuts, chopped rough
1-2 shallots, chopped fine
1-2 T ginger, fresh grated
3 T lime juice
2 T sesame oil
Mix the coriander, a coarse kosher salt and pepper together and roll the chicken chunks in it. Alternate the chicken and pineapple on skewers. These can sit in the fridge all day covered with plastic wrap if needed. Cook them on a medium heat grill for about 25 to 30 minutes, turning frequently.
Mix the macadamia nuts through sesame oil together in a small bowl and serve on the side.
Image: Wikimedia Commons