Recipe: Grilled Chicken, Plantain and Pineapple Skewers with Pineapple Dipping Sauce

GRILLED CHICKEN, PLANTAIN AND PINEAPPLE SKEWERS
WITH PINEAPPLE DIPPING SAUCE

8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strips bacon, cut into 1 1/2 inch pieces
1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 plantains, ripe, peeled and cut into 1 1/2 inch chunks
FOR THE MARINADE:
1/2 cup pineapple juice
1/4 cup lime juice
2 tbsp oregano, chopped
2 garlic gloves, minced
FOR THE PINEAPPLE DIPPING SAUCE:
2 teaspoons vegetable oil
1 large onion, minced
1 (10 ounce) jar pineapple fruit spread
1/2 cup vegetable oil (for brushing)

On eight (10-inch) skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.

In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally.

WHEN READY TO COOK:

PREPARE THE PINEAPPLE DIPPING SAUCE:
In medium bowl, stir together 2 teaspoons vegetable oil; onion, and pineapple fruit spread. Lift skewers out of marinade and set aside. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Keep warm while grilling skewers.

Prepare grill. When coals are hot, brush skewers lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often.

Serve skewers hot, passing Pineapple Dipping Sauce separately.

Serves 4
Source: National Pork Board