Diane Henderiks' Grilled Chicken Kebobs with Pineapple Salsa
Seven Ingredients for One Great Meal
Before you start, hit the grocery store:
3 3/4lb skinless, boneless chicken breast
14 large tomatoes
2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks
1 1/2dozen eggs
17 ounces fresh baby spinach
10ounces lowfat cheddar cheese in block or 2 1/2cups shredded
1pound whole wheat penne pasta
Chicken or vegetable broth; low sodium
Herbs; fresh or dried
Red wine vinegar
Soy sauce; low sodium
Place chopped pineapple, garlic, rosemary, salt and pepper in a blender. Blend, adding water as needed to thin to consistency of barbecue sauce. Place chicken and 3/4 of pineapple mixture in large ziptop bag , turn bag to coat. Marinate for up to 30 minutes, reserve remaining mixture for basting.
While the chicken marinates (or up to 1 hour ahead) make the salsa. Combine all ingredients. Let stand at room temperature for at least 10 minutes at room temperature to blend flavors. Heat grill to medium. Remove chicken from marinade (discard marinade). Place chicken cubes on grill and cook for 4 minutes, turning after 2 minutes. Remove from grill.
Once chicken is cool enough to handle, thread skewers with 4 pieces of chicken and 3 chunks of pineapple, alternating chicken and pineapple. Start and end with chicken. Place kebobs on grill over medium heat, cook 3 minutes. Baste with remaining pineapple mixture, turn, baste again and cook another 3 minutes. Spoon 1C pineapple salsa on each of 4 dinner plates. Remove kebabs from grill and serve over salsa.