We know how much you love a delicious, easy weeknight dinner so in your honor, we’ve created these green chile cilantro chicken and pineapple skewers just for you! You are going to love how simple this recipe is to make. And really, who doesn’t love food on a stick? It’s grilling season now so basically it’s time to start thinking about some fun new ideas to get outside and cook dinner in the comfort of your own backyard. In Arizona, we only have a short amount of time to do this comfortably however, because in about another month, it’s going to be an absolute inferno in our backyards and that’s without the grill even being turned on. But the diehards don’t let a little heat stop them and we could very well fall into that category. But I digress…back to the skewers. You only need a small amount of ingredients for this recipe.
The sauce is literally a can of diced green chilis, fresh cilantro, garlic and lime juice. Blend it up and voila! Sauce is ready. See, I told you this is an easy one. Now you just cube up the chicken and place it into a bowl.
Pour the yummy sauce over the chicken and toss to make sure it’s all coated evenly. Let it hang out in the fridge for at least an hour. Longer if you can make that happen only because we are working with boneless, skinless chicken and it loves to marinate to soak up flavor!
Once you are ready to start cooking dinner, preheat the grill and start the food on a stick process. We are all about pretty bright colors so we chose a vibrant red bell pepper and some bright sweet pineapple. If you’ve never had pineapple on the grill before, you are gonna freak out! Oh my yum! It’s fantastic. Who knew pineapple could actually get sweeter? Anyway, thread the skewers with the chicken, peppers and pineapple and drizzle with some more sauce before you put them on the grill. Cook for about 5 minutes on one side, then flip and cook for another 5 on the other side and your skewers should be good to go! We like to serve over cauliflower rice but you can certainly serve them whatever your heart desires. See, I told you this was an easy weeknight meal. Hope you love it as much as my family did!
If you really want to impress the people, serve up these totally off the hook cast iron maple sautéed apples for dessert!!
- 8 oz diced green chili peppers
- juice of 1 lime
- ½ C cilantro
- 1 clove garlic
- 1.5 lbs chicken tenders, trimmed and cut into large cubes
- ½ pineapple, cut into bite sized cubes
- ½ red bell pepper, seeded and cut into large squares
- ½ yellow bell pepper, seeded and cut into large squares
- Using a small blender or immersion blender add green chilis, lime juice, cilantro and garlic. Blend until completely broken down and mixed.
- Add cubed chicken to a low bowl or gallon ziploc freezer bag, season with S&P. Pour half of green chili marinade over the chicken and mix until coated. Marinade in the fridge for at least 1 hour, preferrably longer.
- Heat bbq. Thread chicken, pineapple and bell peppers equally onto metal or wood skewers.
- Grill for 5 minutes, flip skewer over and continue to cook until chicken is cooked through for another 5 minutes.
- Serve over cauliflower rice, grain rice or on its own with the additional marinade on the side.
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