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Cilantro-Lime Chicken & Pineapple Skewers
- 1 serrano chili pepper, stemmed, seeded and finely chopped
- 2 T finely chopped cilantro
- finely grated zest and freshly squeezed juice of 2 limes (at least 2 t zest and 1 T juice)
- 2 t light brown sugar
- 2 T olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 pineapple (or 12 oz), cut into 1-inch cubes
DirectionsCombine the serrano pepper, cilantro, lime zest and juice, brown sugar, oil and s&p to taste in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap (or put marinade/chicken in resealable plastic bag and press out as much air as possible) Refrigerate for at least two hours and up to eight hours.When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, heat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Have 8 wooden skewers at hand. While grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about 8 pieces total.Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place skewers on the grate. cover and grill for about 5 minutes, then turn the skewers. Cover and cook for five minutes. If the chicken is not done, cover and grill until fully cooked (170 degrees)
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