Recipe: Grilled Chicken-Plantain Skewers with Pineapple Dipping Sauce

GRILLED CHICKEN-PLANTAIN SKEWERS

8 boneless, skinless chicken thighs
4 bacon strips
1/2 pineapple, peeled, cored
2 ripe plantains, ripe, peeled
1/2 cup pineapple juice
1/4 cup fresh lime juice
2 tablespoons fresh oregano, chopped
2 garlic cloves, minced
1/2 cup vegetable oil
FOR THE PINEAPPLE DIPPING SAUCE:
2 teaspoons vegetable oil
1 large onion, minced
1 (10-oz.) jar no-sugar-added pineapple fruit spread

Cut chicken thighs into 1-1/2-inch chunks. Cut bacon into 1-1/2-inch lengths. Cut pineapple and plantains into 1-1/2-inch chunks. (You may have to score the tough plantain peel with a sharp knife tip before stripping off the peel.)

On eight 10-inch skewers, alternate chicken, bacon, pineapple and plantains. 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 mixture over skewers, turning to coat all sides. Cover with plastic wrap and refrigerate at least 30 minutes, up to 24 hours, turning occasionally.

WHEN READY TO COOK:
While grill is heating, lift skewers out of marinade and brush lightly with vegetable oil.

Before grilling, prepare Pineapple Dipping Sauce:
In medium bowl, stir together oil, minced onion, pineapple spread and remaining marinade. To kill any bacteria from the chicken, boil the sauce on a surface burner on high, in a hard, rolling boil, stirring often, for at least 4 minutes.

Grill chicken over medium-hot coals for about 20 minutes, turning often. Skewers may also be broiled in oven. Do not substitute chicken breast or chicken will be overdone in the 20 minutes needed for cooking plantains.

Serve skewers hot and pass Pineapple Dipping Sauce.

VARIATION:
If reusing the marinade makes you queasy, simply mix the oil, onion and pineapple spread with wine vinegar or additional lime juice to taste; simmer to the proper consistency for dipping.

Yield: 4 servings
Source: National Chicken Council recipe from native El Salvadoran cuisine