Winter really has a way of hanging on, doesn’t it? I’ve always wondered why summer seems to be gone in the blink of an eye, but winter likes to pop in for an occasional visit just when you think it’s gone for good.
We recently experienced a spring snow storm – and it was a doozy! I think that I had well over a foot of snow at my house. But in typical Colorado fashion, the temperatures were back up to 70 degrees within two days.
I think it’s safe to leave the grill uncovered.
One of my favorite things to throw on the grill for a healthy summer BBQ is pineapple. You can serve grilled pineapple as a delicious and juicy side, or add it to a lean meat burger for a Hawaiian-style twist!
This week I give you chicken kabobs with pineapple. Grilling pineapple not only creates a delicious caramelization on the outside of the pineapple pieces, it also releases all the sweet juices, giving your taste buds a nice flavor explosion. This is the perfect pairing for leaner meats, such as the chicken breast we’ll use in this recipe, and also pairs well with shrimp.
Are you having company over? Perhaps you’re hosting a summer BBQ and want to have healthy options to share! Try making smaller versions of these kabobs as part of a small plate menu. Your guests will be delighted at the burst of flavor (so will you).
Grilled Chicken and Pineapple Kabobs Recipe
- 20 ounces boneless skinless chicken breast, cubed
- 2 cups pineapple, cubed
- 1/2 teaspoon light salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shallot or green onion, minced
- 1 teaspoon garlic, minced
- 1/3 cup cilantro, chopped
- 4 teaspoons sesame oil
- 1 teaspoon Bragg® Liquid Aminos
- 1 teaspoon fresh lime juice
- 1/2 teaspoon Splenda® brown sugar blend
- 1/2 teaspoon lime zest, grated
- 1/2 teaspoon Sriracha (or to taste)
Preheat grill to highest setting.
Divide chicken and pineapple evenly into 4 groups. Alternating between chicken and pineapple, thread the pieces onto 4 metal skewers. Sprinkle each kabob with light salt and freshly ground black pepper. Spray lightly with oil sprayer.
Combine shallot (or green onion), garlic, cilantro, sesame oil, liquid aminos, lime juice, Splenda, lime zest, and Sriracha in a food processor. Pulse until just combined. Season with additional light salt, if desired.
Place chicken and pineapple kabobs on hot grill and cook for 3-5 minutes, then turn and continue cooking until done, about 3-5 minutes more. Remove from heat and drizzle with sauce before serving.