Jalapeño Lime Chicken and Pineapple Skewers

It’s summer so that means it’s time to grill. Serve these up with a side of rice and a green salad.

Jalapeño Lime Chicken and Pineapple Skewers

Prep time: 15 minutes, 1 hour rest time
Cook time: 15 minutes
Total time: 1 hour 30 minutes
Yield: 8 large skewers

INGREDIENTS

For the Marinade

• Juice of 4 limes

• Zest of 2 limes

• 4 cloves garlic, chopped

• 1 handful cilantro, chopped

• 2 jalapeno peppers, chopped

• ¼ cup olive oil

• Salt and pepper to taste

For the Skewers

• 1.5lbs boneless skinless chicken breast, cut into 1.5 inch cubes (approx. 3 large chicken breasts)

• 1.5lbs of pineapple, cut into 1.5 in cubes

• 1 red onion, cut into large pieces

• 8 large skewers (if you’re using wooden skewers, soak them for 30 minutes before barbecuing to prevent burning)

DIRECTIONS

In a large bowl whisk together all ingredients for the marinade. Separate the marinade into two large Ziplock bags.  Place the cubed chicken in one bag and the cubed pineapple in the other. Do not marinate the chicken with the pineapple, as the pineapple has enzymes that will cause the chicken to break down and get mushy. Place in the fridge and let marinate for a minimum of 1 hour. If you are using wooden skewers soak them in water during this time to prevent them from burning on the grill.

Turn on your grill to medium high heat. Lightly oil the grill so that the skewers do not stick. Drain the marinade from the chicken but reserve some of the marinade from the pineapple bag. Thread the marinated chicken, pineapple and onion pieces onto each skewer, alternating pieces as you go.

Place skewers directly on the grill and cook for 12-15 minutes, flipping a few times to achieve grill marks on all sides. Baste the skewers with the reserved marinade frequently.