Chicken kebabs with pineapple
1 item(s), grated zest and juice
1 medium, seeded and minced
2 medium clove(s), minced
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1 1/2-inch chunks
1½ cup(s), fresh chunks
- Combine lime juice, oil, jalapeño garlic, salt, and black pepper in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to overnight.
- Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire. Soak 4 (8- to 10-inch) wooden skewers in water at least 20 minutes.
- Remove chicken from marinade; discard marinade. Thread chicken and pineapple alternately onto skewers. Spray kebabs with nonstick spray and place on grill rack. Grill, turning occasionally, until chicken is cooked through, about 7 minutes. Sprinkle with lime zest.
- Per serving: 1 kebab