Tropical Chicken Skewers (Pinchos de pollo estilo tropical)

A grilled chicken summer favorite

Here, savory Mojo Criollo and sweet Pineapple Nectar create a marinade for chicken that couldn't be tastier to eat- or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become a great signature grilled chicken dish on summer time!

 

Serves 4

Prep time: 10 min.

Total time: 30 min., plus marinating time

Ingredients

2 lbs. boneless, skinless chicken breast and/or thighs, cut into ¾ cubes

½ cup Mojo Criollo

½ cup Pineapple Néctar

1 tsp. Adobo All-Purpose Seasoning

1 can (20 oz.) Pineapple Chunks, drained

½ yellow onion, cut into 1¡± pieces

½ green bell pepper, cut into 1¡± pieces

1 tbsp. Vegetable Oil

Bamboo  or stainless steel skewers

 

Mojo Criollo from scratch

• 1 cup sour orange juice **
• 1 tablespoon oregano
• 1 tablespoon bay leaves
• 1 garlic bulb
• 1 teaspoon cumin
• 4 teaspoon salt
• 4 oz. of water
• 4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo

** You can replace the sour orange juice with the following mix;

• 6 oz. orange juice
• 2 oz. lemon juice

Peel and mash the garlic cloves. Mix all the ingredients and let it sit for a minimum of one hour.

 

 

Directions

1.	In large container with lid, or in large zip-top bag, mix together chicken, mojo, nectar and adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
2.	Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.  (if using bamboo skewers soak in water for an hour)
3.	Prepare grill to medium-high heat (or, heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.