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June 27, 2012

Pecan Chicken Skewers with Pineapple Salsa

These are crispy, crunchy and a perfect appetizer before any summer meal!

Ingredients for Chicken Skewers

¾ cups Trader Joe’s Sweet Chili Sauce
3 large skinless, boneless chicken breasts, trimmed of fat
2 ½ cups pecans (walnuts or almonds can be substituted) chopped
½ teaspoon ground coriander
1 teaspoon sea salt
½ teaspoon black pepper
15-18 bamboo skewers

1. Preheat oven to 400 degrees F. Place a sheet pan in the oven to preheat it.
2. Slice each chicken breast lengthwise into 5 or 6 even-sized strips. Toss chicken pieces with the Sweet Chili Sauce. Marinate for an hour or overnight.

3. Remove each slice of chicken and skewer with the bamboo skewers. Set aside.

4. In a medium bowl, add chop nuts, ground coriander, salt and black pepper and blend well.

5. Coat each chicken skewer with the pecan mixture, press firmly to coat the sides.

6. Place each coated skewers on a parchment lined-sheet pan. Do not overcrowd the pan.

7. Once all skewers have been coated and placed on the parchment paper, lift or slide the parchment and chicken skewers onto the heated sheet pan, carefully adjust skewers that may have slide.

8. Bake for 12-15 minutes or until chicken is cooked through.
9. Serve warm or at room temperature with Pineapple Salsa.



  1. Hey Melissa, these look delish. Curious to the reasoning for pre-heating the baking pan? Is there an issue with how well the chicken cooks if the pan is cool when ou put everything in the oven?

    1. Hi! Thanks for stopping by! Its recommended to pre-heat the pan before cooking the skewers because it ensures that the chicken is cooked throughout before the top starts to burn. It also makes them a little more crispy! Enjoy!