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.