Chicken and pineapple skewers with whiskey and brown sugar - Le Coup de Grâce
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Chicken and pineapple skewers with whiskey and brown sugar

Preparation : 1h20 min Cooking : 20 min Difficulty : easy Servings : 4 to 6
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  • 1.2 kg marinated chicken breasts with whiskey and brown sugar by Exceldor
  • 1 red onion, cut into large quarters and split
  • 2 red peppers, cut into large quarters
  • 1/2 pineapple, trimmed and cut into large cubes


  • Remove the chicken breasts from their packaging and keep the marinade. Cut the chicken into large cubes and set aside.
  • Build your skewers! If using wooden skewers, soak in water for 30 minutes before. Poke a pineapple cube followed by a piece of chicken, onion and pepper. Repeat until the skewers are full.
  • With the rest of the marinade, brush generously your skewers and reserve in the fridge for 1 hour.
  • Preheat the BBQ to full power and reduce to medium power. Oil the grids with vegetable oil.
  • Place skewers on fire and cook for 4 to 5 minutes per side, or until chicken is cooked through. Serve immediately!

Our wine stewards suggest

+- 12$ Tsantali Rapsani

With a kick-ass meal, you need a kick-ass wine. This Greek red is rustic but robust and with a stunning complexity.


With chocolate, coffee and caramel flavours, this porter will enhance the taste of grilled meat, BBQ sauce and the sweet notes of the pineapples. Its light body makes it an easy beer to drink, without stealing the spotlight from the skewers.

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