Grilled Chicken, Plantain, and Pineapple Skewers
A Tropical Take on a Summer Classic"I've never been happy with the outcome of my 'skewer' grill attempts. Usually, I end up with the main meat undercooked, or the 'sides' burnt.
This Chicken+Plantain,etc, skewers worked great for me the very first time...however, I did not use bacon and also added chunks of Mango to each skewer.
Wife and a guest consumed every bite. :-)" - jChandlerHall
Yield: 4 Ready in 45 minutes
462 people trying soon
Verified by stevemur
|8 wholeChicken thighs; boneless and skinless, cut into 1 1/2 inch chunks|
|4 stripsbacon; cut into 1 1/2 inch pieces|
|1/2 wholepeeled pineapples; cored and cut into 1 1/2 inch chunks|
|2 wholeripe plantaines; peeled and cut into 1 1/2 inch chunks|
|1/2 cupPineapple juice|
|1/4 cupLime juice|
|2 tblspoonsOregano; chopped|
|2 clovesGarlic; minced|
|1/2 cupVegetable oil|
Grilled Chicken, Plantain, and Pineapple Skewers Preparation
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 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.
Before cooking chicken, prepare pineapple sauce.
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 sauce. Boil sauce over hot stove, stirring often, for 4 minutes.
Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In 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.
Republished with Permission, National Chicken Council
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