Name: Pineapple Chile-Lime Chicken Skewers
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4 (2 skewers each)
Ingredients: 1 cup fresh pineapple chunks; 2 tablespoons fresh lime juice; 1 teaspoon ground chile pepper; ½ teaspoon salt; 1 tablespoon olive oil; 1 pound boneless, skinless chicken breast; 1 ½ pounds red potatoes with skin; 2 medium green bell peppers, seeded

(24 ratings)

Total Time: 110 min

Prep Time: 90 min

Cook Time: 20 min

Servings: 4 (2 skewers each)

Nutrition Highlights (per serving)

318 calories

6g fat

39g carbs

27g protein

Show Nutrition Label

Nutrition Facts
Servings: 4 (2 skewers each)
Amount per serving
Calories	318
% Daily Value*
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 63mg	21%
Sodium 358mg	16%
Total Carbohydrate 39g	14%
Dietary Fiber 5g	18%
Total Sugars 7g
Includes 0g Added Sugars	0%
Protein 27g
Vitamin D 0mcg	0%
Calcium 45mg	3%
Iron 3mg	17%
Potassium 1079mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Served as a main dish or an appetizer, these chicken skewers are amped up with a spicy-sweet pineapple lime marinade. Serve over mixed greens or a bed of rice for a light supper. This is a perfect post-workout meal too, providing all the carbs, fats, and proteins that you need to recover.

Ingredients

1 cup fresh pineapple chunks
2 tablespoons fresh lime juice
1 teaspoon ground chile pepper
½ teaspoon salt
1 tablespoon olive oil
1 pound boneless, skinless chicken breast
1 ½ pounds red potatoes with skin
2 medium green bell peppers, seeded

Preparation

Pineapple Marinade

Pulse the pineapple in a food processor or blender until it has a smooth consistency. Add the lime juice, chile powder, salt and olive oil and process to combine.
Pour marinade into a one gallon zip-top bag.

Skewers

Pierce the chicken breast with a fork in various places across the surface to ensure marinade absorption.
Cube the chicken into 1-inch pieces. Add the chicken to the zip-top bag and let it marinate in the refrigerator for 1 to 2 hours.
In a medium saucepan, cover the potatoes with water and bring them to a boil over medium heat. Reduce the heat and simmer until the potatoes are fork tender. Remove smaller potatoes from the pot as needed so they do not overcook. Mushy potatoes will be difficult to keep on the skewers.
Once chicken is marinated, position an oven rack so that the skewers will be about 3 inches below the broiling element. Preheat the broiler.
Cover a broiling pan with tin foil and spray with oil. Using a fork, poke a few small holes through the foil to allow for some drainage. Alternatively, place a cooling rack over a foil-lined baking sheet for a makeshift broiling pan.
Cut the boiled potatoes and peppers into 1-inch cubes or pieces. Thread the potatoes, peppers, and chicken onto the skewers and place them on the broiling pan. Brush the skewers with some of the marinade.
Place under the broiler for about 10 minutes, until the peppers are charred and the chicken appears to be about half done. Flip the skewers over, brush them with the rest of the marinade and broil for 6 to 8 more minutes, until the green peppers are charred and chicken is thoroughly cooked.

Ingredient Variations and Substitutions

Red and yellow peppers can be used instead of green bell peppers.

Canned pineapple can be used in place of fresh pineapple.

Cooking and Serving Tips

If you’re using wooden skewers, soak them in water before use so they don’t burn in the oven. Marinate your chicken for up to 24 hours. Longer marinating time will increase the flavor penetration.

These skewers can be grilled instead of broiled.