Ingredients:

  • 680 g (1.5 lbs) boneless, skinless chicken breasts, cut into 2.5 cm chunks
  • 60 ml (1/4 cup) extra virgin olive oil
  • 30 ml (2 tbsp) fresh lemon juice
  • 3 cloves garlic, minced
  • 5 g (1 tsp) dried oregano
  • 5 g (1 tsp) smoked paprika
  • 2 large bell peppers, cut into squares
  • 1 large red onion, cut into wedges
  • 250 g (1.5 cups) fresh pineapple chunks
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the 680 g of chicken chunks completely dry with paper towels. Note: Surface moisture creates steam, which prevents browning.
  2. Whisk the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper in a large glass bowl.
  3. Toss the chicken chunks in the marinade, ensuring every piece is coated. Cover and chill for at least 30 minutes.
  4. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or foil.
  5. Thread the marinated chicken, bell peppers, red onion, and 250 g of pineapple onto the skewers. Avoid overcrowding the pieces so heat can circulate.
  6. Place the skewers on the prepared tray, leaving space between each one.
  7. Bake for 10 minutes. You should hear a faint sizzle as the pineapple juices begin to caramelize on the pan.
  8. Flip the skewers carefully using tongs.
  9. Bake for another 8 to 10 minutes until the chicken edges are charred and the peppers have slightly softened.
  10. Remove from the oven and let the meat rest for 5 minutes. This allows the internal juices to redistribute, ensuring a velvety bite.