Lake Holden News 2017 April – June

Favorite Recipes

Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa


  • 1 pineapple
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Black Pepper, divided
  • 1.75 pounds Chicken Breasts, diced into 1-inch pieces
  • 1 lemon, supreme
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1 tablespoon Honey

Directions For the skewers:

Soak 8 wooden skewers in water for 15 minutes.

Heat grill to medium-high heat.

Remove rind from pineapple and dice into 1-inch pieces.

In a small bowl, combine oil, salt and 1 teaspoon pepper.

Add chicken and pineapple; toss to coat.

Alternating chicken and pineapple, pierce onto skewers.

Grill for 8 minutes each side, or until chicken is cooked thoroughly.

Directions For the salsa:

In a medium bowl combine lemon, cucumber, onion, honey and 1 teaspoon pepper.

Serve lemon-cucumber salsa over cooked chicken skewers.

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