What are pinchos?

According to Wikipedia: 

A pincho (Spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (Basque: [pintʃo]) or pinchu (Asturian: [ˈpintʃʊ]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called pincho in one place and tapa in another.

They are called pinchos because many of them have a pincho (Spanish for spike),[2] typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America and some parts of Spain are called pinchos too; in brochettes, the skewer or toothpick is needed to cook the food or keep it together.


 

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What are Puerto Rican pinchos? 

Pinchos is what Puerto Ricans call good ol’ shish kabobs. They are considered a Puerto Rican “fast food” staple and one of the best street foods on the island. Besides being affordable, they are delicious and perfect when on the go. Pinchos can be made with and/or a variety of ingredients like chicken, pork, steak, vegetables and even tostones. Pork and BBQ chicken are definitely the most popular. Topped with a slice of “pan sobao”, it’s perfection on a stick.  

How To Make Pinchos

To make pinchos, you will need a meat of choice (cut into small chunks), skewers, vegetables and sauce of choice. You would assemble the raw ingredients into the skewers, and cook on a grill or large skillet, then top with a sauce of  your choice. Typically BBQ sauce is amongst the most popular. 

How To Make Puerto Rican Pinchos De Pollo

Here, I will teach you how to make the most popular “Pinchos de Pollo” as they have the potential to be a sensation during your next barbecue or gathering. I will also share the SECRET SAUCE that made my best friend's dad a sensation during the 90’s. When my friend’s dad lost his job, he put up a little stand in front of their house and it was an instant hit. People would come from all over to buy the best tasting pinchos in town. They would sell out every time! That’s how I learned how to make pinchos and the secret sauce that made them a hit. I’d come over to visit my best friend, and was offered to work in exchange for free food. It was a win-win, and I was one happy teenager.

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Recipe

Puerto Rican Pinchos De Pollo (Chicken Kabobs)

Pinchos is what Puerto Ricans call good ol’ shish kabobs. They are considered a Puerto Rican “fast food” staple and one of the best street foods on the island. Besides being affordable, they are delicious and perfect when on the go. 

Ingredients

Pinchos Secret Sauce

  • 2 cups BBQ Sauce
  • 2 cups Thousand Island dressing 

Healthy Rican Pinchos

  • 6 lbs chicken thighs deboned and skinned
  • 2-3 tbsp Healthy Rican Adobo and Sofrito, or our new Savory Spice Mix
  • 3 pcs medium yellow onions
  • 3 pcs large green peppers
  • Shish kabobs sticks

Instructions

Pinchos Secret Sauce

  • In a bowl, mix together the BBQ sauce and thousand island dressing. Divide into 2 bowls. One is for applying onto the raw chicken, and one to apply right before serving.

Healthy Rican Pinchos

  • Cut the chicken thighs into square pieces. Between 2-3 inches thick. Cut off the fat (white chunks) if needed. Depending on the size, you can get 4 to 6 pieces from each thigh. Add chunks to a large bowl.
  • Season the meat thoroughly with the Adobo, Sofrito, and/or Savory Spice Mix seasoning. If you do not have Healthy Rican products, you can order here, or add salt, pepper, and garlic powder to taste.
  • Chop the onions and peppers into approximately 1-2 inch squares (see picture below).
  • Prepare the pinchos/shish kabobs by adding a chunk of meat, one slice of each of the onion and pepper, and repeat the process until the stick is full. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick (see picture below).
  • Cook on a charcoal or gas grill on medium/low heat to avoid burning. Slight burning might occur on the outside, especially when cooking with charcoal. That is why low heat is recommended to allow the meat to cook thoroughly.
  • Depending on the thickness of the meat, it will take approximately 45 – 60 mins to cook. The thinner you cut the meat, the faster it cooks. Make sure the internal temperature of the meat is a minimum of 165 degrees.
  • Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
  • Close/Cover the grill.
  • Half way through, flip the pinchos, and add another layer of sauce. Continue to add sauce, every time you flip the pinchos.
  • In order to prevent cross contamination, do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.
  • Add the last layer of sauce right before serving.
  • Serve with a slice of “pan sobao”/bread of choice.

Equipment & Notes

Bring the flavor home

Explore our full collection of Healthy Rican seasonings, including staples like Adobo, Sazón, and Sofrito Seco. Whether you saw them in the recipe or want to try something new, these blends are made with all-natural ingredients and puro sabor.

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Mayra Luz Colón, Healthy Rican Cookbook

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The Healthy Rican Cookbook

The Healthy Rican Cookbook is a guide to making traditional Puerto Rican dishes in a healthier way. But it’s more than just recipes—it’s also a resource for choosing wholesome ingredients and cooking with intention.

Using a holistic nutrition approach, Mayra shares tips on how to select nourishing foods and combine them in ways that support better digestion and overall wellness.

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