Trimmed Pineapple Chicken

Trimmed Pineapple Chicken

Ingredients:
1 pound boneless, skinless chicken thighs, fat trimmed and cut into 2" pieces
½ pineapple, cut into 1" chunks

Directions:
Lime wedges (optional)
Cilantro sprigs (optional)
To make the sauce: In a blender, combine the honey, soy sauce or tamari, sambal oelek, oil, lime peel,
lime juice, garlic, and ginger. Blend until smooth. Remove ⅓ cup of the marinade to a small bowl,
cover, and refrigerate until ready to serve as a sauce.
To make the chicken: In a bowl, combine the chicken and the remaining marinade. Toss well, cover,
and refrigerate for at least 6 hours or overnight.
Preheat the grill to medium high. Alternately thread 2 pieces of chicken onto skewers, folding the
pieces over if they are too long and thin, with 1 piece of pineapple until all of the chicken and
pineapple has been used. Grill the skewers, covered, for 8 to 10 minutes, turning occasionally, or until
the juices run clear. (Lower the heat or move the skewers to a cooler part of the grill if the chicken is
browning too fast.) Transfer the skewers to a platter and drizzle with the reserved sauce. Garnish the
platter with lime wedges and cilantro sprigs (if desired).
Makes 4 servings
DINNER
DAY
7
Chicken Tacos
Who doesn’t like chicken tacos topped with avocado, tomatoes, and a few drops of hot
sauce? Kids never turn down tacos, making them a favorite weeknight supper. It’s easy to
roast the chicken, but if you prefer, grill it in a grill pan, as described here.
TOTAL TIME: 30 MINUTES
TACO SEASONING