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Spicey Lime & Pineapple Chicken Skewers

By Apron & Ink

4 serves

4 serves

20 mins

20 mins

15 mins

15 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird Chicken Breast Fillet


Zest & juice 2 limes

2 tbsp runny honey

ΒΌ cup Sriracha sauce, plus extra to serve

1 tbsp olive oil

Sea salt & pepper, to taste

4 The Bare Bird Chicken breasts, skinless, cut into 3cm cubes

1 whole pineapple, cut into 3cm cubes

Lime, cut into wedges

Coriander leaves, to serve

Cooked rice, to serve


  1. Place the lime zest, lime juice, honey, Sriracha sauce, oil, salt and pepper in a large bowl and mix until combined.
  2. Add the chicken to the bowl and toss, ensuring everything is coated. Cover and marinate for 15 mins in the fridge.
  3. Preheat oven grill or BBQ. Thread the chicken and pineapple onto 8 skewers, alternating between the chicken and pineapple. Brush with a bit of extra olive oil and cook for 10-12 mins, turning once or twice, or until cooked through and deeply browned.

Serve the skewers on a bed of cooked rice with wedges of lime, coriander and extra Sriracha sauce.

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