Cooking With A Buz: Grilled Citrus Herb Chicken Skewers with Infused Pineapple Glaze

Summer cannabis cooking works best when it feels light, social, and balanced. June is grilling season, backyard session season, and patio dinner season, so this recipe was built around all three. The smoky char from the grill pairs perfectly with the bright citrus, fresh herbs, and sweet pineapple glaze while the cannabis infusion stays smooth and controlled instead of overpowering the meal.

This is the kind of recipe that works perfectly for lake weekends, backyard smoke sessions, or evenings where nobody’s in a hurry to leave the table. So, grab a bag of your favorite herb, twist one up, and let’s get Cooking with a Buz!

Yield= 4 Servings

Estimated Infusion Strength

Approximately 5–10mg THC per serving depending on infusion strength used.

Ingredients

For the Chicken Skewers

• 2 lbs boneless chicken thighs, cut into chunks

• 2 tbsp olive oil

• Juice of 1 orange

• Juice of 1 lime

• 4 garlic cloves, minced

• 1 tbsp fresh chopped cilantro

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp sea salt

• ½ tsp cracked black pepper

• ½ tsp chili flakes

• 1 red bell pepper, chopped

• 1 red onion, chopped

• Wooden or metal skewers

  
  

For the Infused Pineapple Glaze

• 1 cup pineapple juice

• 2 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp fresh lime juice

• 1 tsp grated ginger

• 1 tbsp cannabis-infused butter or infused coconut oil

• 1 tsp cornstarch mixed with 1 tsp water

  
  

Directions

Marinate the Chicken

In a large bowl, combine olive oil, orange juice, lime juice, garlic, cilantro, smoked paprika, onion powder, salt, pepper, and chili flakes.

Add the chicken and mix thoroughly until coated. Cover and refrigerate for at least 1 hour. Overnight works even better.

Build the Skewers

Thread chicken, red onion, and bell pepper onto skewers evenly.

Leave a little space between pieces so the grill heat circulates properly.

Make the Glaze

In a saucepan over medium heat, combine pineapple juice, honey, soy sauce, lime juice, and ginger.

Bring to a light simmer for about 5 minutes.

Whisk in the cornstarch slurry and continue cooking until slightly thickened.

Reduce heat to low and stir in the infused butter or infused coconut oil at the very end to help preserve cannabinoids and flavor.

Remove from heat.

Grill the Skewers

Preheat grill to medium-high heat.

Cook skewers for about 10–12 minutes total, turning every few minutes until nicely charred and fully cooked.

During the final few minutes, brush generously with the infused pineapple glaze.

Let caramelize lightly without burning.

Serving Suggestions

Serve over coconut rice, cilantro lime rice, or grilled street corn.

Fresh watermelon, citrus mocktails, or infused lemonade pair perfectly alongside this dish for summer gatherings.

Chef’s Note from Buz

One mistake people make with infused cooking is trying to make every bite overpoweringly strong. Good cannabis meals should feel balanced and social. You want people relaxed, laughing, hanging around the patio longer than they planned — not silently questioning reality halfway through dinner.

Low-and-slow infusion paired with bright summer flavors almost always creates the best experience.