Grilled Chicken and Pineapple Skewers
- Prep: 20 min
- Cook: 15 min
- Total: 35 min
- Servings: 4
1 can chipotle chile in adobo sauce, seeded, finely chopped, plus 2 teaspoons sauce
1 tablespoon honey
1 pound chicken tenders, each cut into 3 equal pieces
½ pineapple, rind and core removed, flesh cut into 1-inch chunks
8 wooden skewers, soaked for at least 30 minutes
In a small bowl, mix the dressing, chile, adobo sauce and honey until well combined. Set aside.
Alternately thread the chicken and pineapple on each of the skewers. Arrange the skewers in a shallow baking dish and brush ¼ cup of the marinade over the skewers. Chill, covered, for 1 hour.
Prepare the grill for cooking over medium heat. Grill the skewers for 5 to 7 minutes on each side or until the chicken is no longer pink inside.
Serve the skewers with the reserved dressing on the side. For a pop of color and extra kick, you can garnish the chicken with lime wedges and minced cilantro.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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