Grilled Chicken, Plantain and Pineapple Skewers
Courtesy of www.eatchicken.com 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time • 30 Min. Marinate Time| Ingredients |
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| 8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks |
| 4 strips bacon, cut into 1 1/2 inch pieces |
| 1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks |
| 2 plantains, ripe, peeled and cut into 1 1/2 inch chunks |
| 1/2 c. pineapple juice |
| 1/4 c. lime juice |
| 2 Tbsp. oregano, chopped |
| 2 garlic gloves, minced |
| 1/2 c. vegetable oil |
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| Pineapple Dipping sauce |
| 2 tsp. vegetable oil |
| 1 large onion, minced |
| 1 10-oz. jar of pineapple fruit spread |
| remaining marinade (see directions) |
Directions:
1. On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients.
2. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.
3. Before cooking chicken, assemble ingredients for pineapple sauce.
4. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into dipping sauce ingredients then follow directions for cooking dipping sauce.
Pineapple Dipping Sauce:
1. In saucepan, stir together the oil, onion, and pineapple fruit spread, add remaining marinade.
2. Boil sauce over hot stove, stirring often, for 4 minutes. Serve hot.
Serve skewers hot, passing Pineapple Dipping Sauce separately.
*For more chicken recipes visit www.eatchicken.com
Nutrition:
Calories: 528; Total Fat: 23g; Saturated Fat: 5g; Total Carbs: 49g;