Best Tropical Chicken Skewers Recipes

Tropical Chicken Skewers image

Provided by Goya

Time 2h30m

Yield 4

Number Of Ingredients 8

2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes
½ cup Goya Mojo Criollo
½ cup Goya Pineapple Nectar
1 teaspoon Goya Adobo All-Purpose Seasoning
1 (20 ounce) can Goya Pineapple Chunks, drained
½ yellow onion, cut into 1-inch pieces
½ green bell pepper, cut into 1-inch pieces
1 tablespoon Goya Vegetable Oil

Steps:

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.
Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
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.

Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 14

1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 unripe papaya, cut into 1 1/4-inch pieces
1 unripe mango, cut into 1 1/4-inch pieces
1 unripe pineapple, cut into 1 1/4-inch pieces
2 firm avocados, cut into 1 1/4-inch pieces
1 very ripe plantain, sliced

Steps:

In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.