- fresh pineapple chunks 1 cup (use tinned if you can’t get fresh)
- Lime juice 2 tablespoons (bottled is fine)
- ground chili pepper 1 teaspoon
- Salt ½ teaspoon • 1 kcal
- Olive oil 1 tablespoon
- Chicken breast 1-pound boneless, skinless
- Red potatoes 1 ½ pounds, with skin on
- Green bell peppers 2 medium , seeded
These zingy skewers are good as an appetizer or main course. Chicken chunks are marinated in a pineapple-lime marinade, then grilled on skewers with green bell peppers and cooked potatoes.
Serve with mixed greens or rice for a satisfying supper. You could also cook these skewers outdoors on the barbeque.
For the pineapple marinade:
Pulse the pineapple in a food processor or blender until it has a smooth consistency. Add the lime juice, chili powder, salt and olive oil and process to combine.
Pour the marinade into a large zip-top bag. Keep a small amount separate in a covered bowl. *
To make the skewers:
Pierce the chicken breast with a fork in various places across the surface to ensure the marinade soaks in.
Cut the chicken into 1-inch pieces. Add the chicken to the zip-top bag and let it marinate in the refrigerator for 1 to 2 hours, or up to 24.
Cut the potatoes into large chunks, leaving the skin on. In a medium saucepan, cover the potatoes with water and bring them to a boil over medium heat. Reduce the heat and simmer until the potatoes are fork tender. Remove smaller potatoes from the pot as needed so they do not overcook – they need to thread on the skewers without breaking up.
Once chicken is marinated, position a grill rack so that the skewers will be about 3 inches below the grill element. Preheat the grill to medium.
Cut the peppers into 1-inch cubes or pieces. Thread the potatoes, peppers, and chicken onto the skewers and place them on the grill pan. Brush the skewers with some of the marinade or a little olive oil.
Place under the grill for about 10 minutes, until the peppers are charred, and the chicken appears to be about half done. Flip the skewers over, brush them with the rest of the marinade and grill for 6 to 8 more minutes, until the green peppers are charred, and chicken is thoroughly cooked.
* You must keep separate marinade for brushing the food before grilling, as you cannot use the marinade the raw chicken was soaked in because of the risk of food-borne disease.
Red and yellow peppers can be used instead of green bell peppers if you prefer.
If you’re using wooden skewers, soak them in water before use so they don’t burn under the grill.