Hot paprika chicken kebabs with grilled pineapple

Spicy chicken and pineapple kebabs

  • serves 6
  • Easy

This kebab recipe has it all: spicy paprika chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish


Try our chicken and pineapple skewers then check out our healthy kebabs, Greek chicken skewers, chicken shawarma and more bbq skewer recipes.



  • hot-smoked paprika 1 tbsp
  • garlic 4 cloves, crushed
  • lemon ½, juiced
  • olive oil 4 tbsp
  • skinless chicken thigh fillets 12, cut into 3cm chunks
  • mint leaves a large handful, chopped
  • sesame seeds 2 tbsp, toasted
  • red chillies 1-2, sliced
  • cooked basmati rice


  • soft light brown sugar 2 tbsp
  • lime 1, juiced
  • pineapple 1 ripe, peeled and cut into thick round slices


  • Step 1

    Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.

  • Step 2

    Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.

  • Step 3

    Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.

  • Step 4

    Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.

  • Step 5

    Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Check out our best kebab recipes here

Aubergine kebabs

Nutritional Information

  • Kcals 353
  • Fat 19g
  • Saturates 3.9g
  • Carbs 20.5g
  • Sugars 20.3g
  • Fibre 3.2g
  • Protein 23.3g
  • Salt 0.8g