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In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lemon juice.
Coat the chicken pieces in the marinade and let sit for at least 20 minutes.
Thread the marinated chicken onto the soaked wooden skewers.
Grill over medium-high heat for 10-12 minutes, turning occasionally, until the chicken is charred and fully cooked.
2️⃣ Roast the Potato Wedges:
Preheat your oven to 400°F (200°C).
Toss the potato wedges with olive oil, dried parsley, garlic powder, smoked paprika, salt, and black pepper.
Spread the seasoned wedges on a baking sheet and roast for 30-35 minutes, flipping halfway, until golden and crispy.
3️⃣ Make the Pineapple Salsa:
In a bowl, combine diced pineapple, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt.
Let the salsa sit for 10 minutes to allow the flavors to blend.
4️⃣ Assemble & Serve:
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