Grilled Jollof-Spiced Chicken Skewers with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender chicken marinated in vibrant Jollof-inspired spices, grilled and paired with a sweet and tangy pineapple salsa for a refreshing contrast. This African-inspired chicken recipe, ready in about 32 minutes, pairs boneless chicken thighs, vegetable oil, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless chicken thighs
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 cup diced pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp honey
• 1 tbsp lime juice

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Instructions

1. Step 1: In a large bowl, combine 2 tbsp vegetable oil, 2 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lemon juice. Whisk to form a marinade.
2. Step 2: Cut 1 lb boneless chicken thighs into 1-inch cubes and toss thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably 3 hours.
3. Step 3: While chicken marinates, prepare the pineapple salsa by mixing 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp honey, and 1 tbsp lime juice in a bowl. Refrigerate until serving.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
5. Step 5: Grill chicken skewers for 10-12 minutes, turning every 3-4 minutes, until well-charred on the edges and cooked through (internal temperature 165°F).
6. Step 6: Serve the hot grilled chicken skewers topped with chilled pineapple salsa for a bright, flavorful contrast.