Grilled Chicken, Plantain and Pineapple Skewers
A tropical take on a summer classic.
8 whole chicken thighs; boneless and skinless, cut into 1 1/2-inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 whole peeled pineapple, cored and cut into 1 1/2-inch chunks
2 whole ripe plantains; peeled and cut into 1 1/2-inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tablespoons oregano, chopped
2 cloves garlic, minced
1/2 cup vegetable oil
Pineapple Dipping Sauce
2 teaspoons vegetable oil
1 large onion, minced
1 (10 ounce) jar pineapple fruit spread
Remaining marinade Instructions
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains,
alternating ingredients. Set skewers on a tray with sides or in a glass baking
In small bowl, stir together pineapple juice, lime juice, oregano and garlic
cloves. Pour pineapple juice mixture over skewers, turning to coat all sides
Cover with plastic wrap and refrigerate for at least 30 minutes, and up
to 24 hours, turning skewers occasionally.
Before cooking chicken, prepare pineapple sauce.
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 sauce. Boil sauce over hot stove, stirring
often, for 4 minutes.
Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In a medium bowl, stir together 2 teaspoons vegetable
oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining
marinade. Boil as instructed before serving.
Photograph courtesy of Tyson Foods.
Recipe credit: National Chicken Council