- 1 Cup JJS OWN Cilantro Lime Vinaigrette
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 pineapple, cut into 1-inch cubes (12 ounces peeled, trimmed and cubed)
Directions:Add the chicken & JJS OWN Cilantro Lime to ziplock, seal the bag and massage to coat thoroughly.) Refrigerate for at least 4 hours or overnight.
When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill. Have 8 wooden skewers at hand.
While the grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about 8 pieces total.
Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers on the grate. Cover and grill for about 5 minutes, then turn the skewers. Cover and cook for 5 minutes. Check for doneness; an instant-read thermometer should register 170 degrees when inserted in the thickest piece of chicken. If the chicken is not done, cover and grill until fully cooked. The size and shape of the cubes will determine the cooking time.