Lemongrass Chicken Skewers with Citrus Dipping Sauce

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Skill Level
Preparation Time 20 minutes Total Time 30 minutes
Servings 6 (2 skewers each) Cost Per Serving $2.13
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Lemon Grass Chicken Skewers
2Chicken Breasts, cut into 1-inch strips
6Lemongrass Stalks, split in half to get 12 skewers and ends cut into a point (or use 12 wooden skewers)
1 cupFresh Pineapple, large dice (1 inch)
1 1/2 tbspLime Juice
2 tbspLow Sodium Soy Sauce
2 tbspCilantro, roughly chopped (optional)
1/2 tspGround Coriander
1/4 tspCayenne (optional)
1 tbspWalnut Oil or Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper
Citrus Dipping Sauce
2 tbspLime Juice
1 tbspHoney
2 tbspWalnut Oil
2 tbspFresh Cilantro, roughly chopped
1 tspFish Sauce (optional)
1/2Thai Chili, finely chopped (optional)
To tasteSea Salt and Freshly Ground Black Pepper


  1. Combine chicken strips with lime juice, soy sauce, cilantro, coriander, cayenne, walnut oil and salt and pepper. Refrigerate chicken and let marinate for at least 30 minutes and up to 2 hours.
  2. Thread chicken and pineapple pieces, a couple each, onto the lemon grass or wooden skewers. Cook on a grill for about 2 to 3 minutes per side or bake in a 400 degree F oven for about 12 to 15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  3. Mix ingredients for the dipping sauce and serve alongside the skewers.


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