Brochetas de Pollo y Piña a la Parrilla

Ingredientes

• 1.5 lbs boneless skinless chicken breast, cut into 1″ cubes
• 6 oz. pineapple juice
• 1/4 cup tamari sauce (or amino acids)
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• 3 cups cubed pineapple (cut into 1-2″ cubes)
• 1 red onion, cut into 1″ cubes
• chopped cilantro, for garnish

Preparación

1. 1

   --- Pineapple Chicken: ---

2. 2

   To a small bowl add pineapple juice, tamari sauce, garlic clove and smoked paprika. Whisk to combine.

3. 3

   Remove 1/4 cup of the marinade and set aside.

4. 4

   To a medium bowl, add chicken breast and pour pineapple marinade over the chicken. Using a spoon, toss to coat all of the chicken.

5. 5

   Let marinade for 30 minutes.

6. 6

   --- Kabobs: ---

7. 7

   Preheat grill to medium high heat, approximately 375-400 degrees F.

8. 8

   To assemble kabobs alternate pineapple chunks, marinaded chicken and red onion cubes on a skewer.

9. 9

   Rub grill grates with oil or spray with cooking spray.

10. 10

    Place prepared kabobs on the grill. Grill each side for 4-5 minutes or until chicken is no longer pink.

11. 11

    Remove from grill. Brush remaining pineapple marinade over the kabobs.

12. 12

    Garnish with chopped cilantro and serve.