Grilled Caramelized Lemongrass Chicken Skewers with Zesty Pineapple Dipping Sauce

Sara Coleman

Tender chicken skewers marinated in a fragrant lemongrass and fish sauce blend, grilled to a smoky caramelized finish. Served with a bright, sweet-and-tangy pineapple dipping sauce for a perfect balance of flavors.

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Prep Time 25

Cook Time 15

Total Time 40

Servings 4 servings

Calories 340 kcal

Ingredients

1.5 lb boneless, skinless chicken thighs cut into 1-inch cubes
2 tbsp lemongrass finely minced (white part only)
3 tbsp fish sauce
2 tbsp brown sugar
2 tbsp vegetable oil
2 cloves garlic minced
1 tsp ground black pepper
1 cup fresh pineapple chopped
1 tbsp lime juice
1 tbsp red onion finely diced
1 tsp red chili flakes optional for heat
8 wooden skewers soaked in water for 30 minutes

Notes

Storage: Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The dipping sauce is best fresh but can be stored separately for up to 2 days. Make-Ahead: Marinate the chicken up to 4 hours ahead; prepare the sauce a few hours before serving. Variations: Substitute chicken with firm tofu for a vegetarian option. Serve over jasmine rice or with a side of grilled vegetables for a complete meal.