Backyard Chicken and Pineapple Skewers
Chicken, pineapple and bell pepper on the grill, with three blend choices.
Serves 4 • Prep: 20 minutes • Cook: 12–16 minutes
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
2 tsp Chick POW
2 cups fresh pineapple chunks
1 bell pepper, cut into 1 1/2-inch pieces
1 small red onion, cut into wedges
2 tbsp neutral oil
1 tbsp lime juice
How to make it
If using wooden skewers, soak them according to package directions. Heat grill to medium-high.
Toss chicken with 1 tbsp oil and Chick POW. In a separate bowl, toss pineapple, pepper and onion with the remaining oil.
Thread chicken and produce onto skewers without packing tightly. Grill 12–16 minutes, turning several times, until chicken reaches 165°F.
Move cooked skewers to a clean platter and squeeze lime juice over them.
Swap or combine flavors
Replace Chick POW with 1 tsp The Jerk Life, or 3/4 tsp Chick POW FIRE for extra heat. Choose one blend per batch; these are not equal-heat substitutions.
Make it a meal
Serve with rice and the Lemon Chickpea and Cucumber Bowls salad mixture.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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