Ingredients (6)
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chipotle chile in adobo sauce, seeded, finely chopped, plus 2 teaspoons sauce 1 can
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honey 1 tablespoon
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chicken tenders, each cut into 3 equal pieces 1 pound
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pineapple, rind and core removed, flesh cut into 1-inch chunks ½
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wooden skewers, soaked for at least 30 minutes 8
Steps (4)
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1
In a small bowl, mix the dressing, chile, adobo sauce and honey until well combined. Set aside.
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2
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.
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3
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.
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4
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.
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