Thai Tamarind Chicken Skewers with Pineapple Glaze
Juicy chicken skewers marinated in a tamarind sauce and glazed with sweet pineapple for a delightful burst of Thai-inspired flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Marinade Ingredients
In a bowl, combine tamarind paste, soy sauce, fish sauce, brown sugar, garlic, and ginger.
- 2
Coat Chicken
Add chicken pieces, ensuring they are well-coated with the marinade.
- 3
Chill
Cover and refrigerate for at least 1 hour or overnight.
Preparing the Glaze and Grill
- 1
Make the Pineapple Glaze
In a saucepan, mix pineapple juice, honey, and chili flakes.
- 2
Reduce Glaze
Bring to a simmer and reduce until thickened.
- 3
Preheat Grill
Preheat the grill to medium-high heat.
- 4
Ensure Safe Temperature
Make sure the chicken reaches an internal temperature of 165°F.
Tip: ⚠ Important: Check with a meat thermometer.
- 5
Soak Wooden Skewers
Soak wooden skewers in water for 30 minutes before using to prevent burning.
Tip: 💡 Pro Tip: This keeps skewers from charring.
How to Make Thai Tamarind Chicken Skewers with Pineapple Glaze
Total time: 2 h · Yields 4 servings
- 1
Grilling the Chicken
Thread marinated chicken onto skewers and grill for about 10-12 minutes.
- 2
Applying the Glaze
During the last 2 minutes of grilling, brush generously with pineapple glaze.
- 3
Final Glaze Layer
Once off the grill, give a final brush with glaze for a glossy finish.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, marinate the chicken overnight for best results.
Can I substitute chicken thighs with chicken breast?
Yes, but monitor closely as chicken breast cooks faster.
Is there an alternative to tamarind paste?
Lemon juice mixed with a bit of sugar can mimic the tangy flavor.
Can I make this dish less spicy?
Yes, reduce or omit the chili flakes in the glaze.
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