Chili-Lime Pineapple {Mango} Chicken Skewers

Wednesday, October 15, 2008, by Leigh Anne

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My mom has graciously been typing all my loose recipes into the computer for me - last week she sent me a tally of how many recipes I had in each category. Let’s just say I am “heavy” in the chicken category. I promised her I would look for some main dish recipes that weren’t chicken but I just can’t help myself - I love chicken.

So this week I am sharing another chicken recipe. I found this recipe at one of my “Go To” recipe blogs - Our Best Bites. I have found several wonderful chicken recipes there, one which I shared a few weeks ago - Asian BBQ Chicken.

Fall is here in Oregon. The leaves have turned and the furnace is running. So before the wet, rainy weather set in I decided we needed to fire up the grill one more time. I’ve had today’s recipe in my “To Try” folder for a while so this past weekend when my parents came for Sunday dinner was the perfect opportunity to try it.

Our Best Bites used mango. I had some fresh pineapple in the refrigerator and since I am not a big mango fan (a texture issue) I decided to use the pineapple.

I am sure the mango is good but the pineapple was a great substitution. I doubled the sauce and marinaded the chicken and pineapple in seperate bags.

I served it with my favorite rice - Lime Cilantro rice, a green salad and some yummy cheddar garlic biscuits. And just in case you are wondering - Yes - my family does have to wait to eat until after I have taken a picture!!!

Chili-Lime Pineapple {Mango} Chicken Skewers

Adapted from Williams Sonoma

6 Tbsp olive oil

1/4 C fresh lime juice

Zest of one lime

1 tsp chili powder

1/4 tsp cayenne pepper (double that if you like spicy things)

1/2 tsp salt

1 Tbsp sugar

4 boneless, skinless chicken breast halves, cut into 1 inch cubes

3 ripe but firm mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into 1 1/2 inch cubes. I used about 6-7 large spears.

Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them. This will prevent them from burning on the grill.

In a large owl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and fruit from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

Be sure not to smash everything together too tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other.

Cook on grill until nicely charred and cooked through - 6-10 minutes. Serve immediately - Yum!

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