Zesty Mexican chicken gets a Hawaiian punch with pineapple on these delicious kabobs.
Chipotle Chicken and Pineapple Kabobs
Zesty Mexican chicken gets a Hawaiian punch with pineapple on these delicious kabobs.
Servings 4
Ingredients
Ingredients
- 1 tablespoon chipotle in adobo
- 2 limes zested, juiced
- 1 tablespoon garlic minced
- 1 tablespoon tarragon minced
- 1/4 cup extra virgin olive oil
- Kosher salt and ground black pepper
- 2 lb chicken boneless skinless chicken breast, large dice
- 1 large pineapple peeled, cored, large dice
- 1 large red bell pepper large dice
- 18 6-inch wooden skewers
Instructions
Method
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Whisk together chipotle peppers, lime juice and zest, garlic and tarragon. Slowly whisk in oil; season marinade to taste with salt and pepper.
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Toss chicken pieces in marinade; refrigerate 15-20 minutes.
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Preheat grill to medium-high heat.
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Assemble kabobs starting with a piece of bell pepper’ add a piece of chicken and pineapple. Repeat until skewer is full and all product is used.
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Grill kabobs 3 minutes on each side, or until chicken is 165°F. Serve right off the grill.
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