Pineapple Cilantro Lime Chicken Kabobs
These Cuban chicken kabobs marinated in pineapple, cilantro, and lime are a no brainer. Add all of the marinade ingredients to a food processor and give it a few pulses. You don’t want the marinade to be puréed. Chunky is good. You can use either breast or thigh. I’m always partial to thighs. I cut 2lbs worth into 4 pieces each and yielded 6 kabobs. They take 7-8 minutes a side under the broiler; about a minute or two less on a grill. This marinade will also go great with pork, shrimp, salmon, snapper, or mahi mahi.
Equipment
- Food processor or blender
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs cut into equal sized large chunks
- 1 cup fresh pineapple
- 1/4 cup vegetable oil
- 1/4 cup cilantro chopped
- 2 tbsp brown sugar
- 2 tsp pink sea salt
- 1 tsp coarse ground black pepper
- 1 lime juiced
Instructions
- Briefly pulse all of the marinade ingredients in a blender or food processor. The marinade doesn’t have to be puréed smooth.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side. Let rest before serving.
