Tropical Plantain Skewers With Pineapple And Grilled Chicken

4 Servings
Total Time 50 minutes


  • 8 whole Chicken thighs; boneless and skinless, cut into 1 1/2-inch chunks
  • 4 strips peppercorn bacon cut into 1 1/2-inch pieces
  • 1 c. pineapple chunks
  • 2 c. BIG BANANA sweet plantain slices
  • 1 c. Mango chunks
  • ½ c. Pineapple juice
  • ¼ c. Lime juice
  • 2 T. Oregano chopped
  • 2 cloves Garlic minced
  • ½ c. Vegetable oil


  • On eight 10-inch skewers, thread chicken, bacon, pineapple plantains and mango, alternating ingredients.
  • Set skewers on a tray with sides or in a glass baking dish.
  • In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves.
  • Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly.
  • Cover with plastic wrap and refrigerate for at least 30 minutes
  • Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often.
  • Stir remaining marinade into sauce.
  • Boil sauce over hot stove, stirring often, for 4 minutes.

For the Pineapple Dipping Sauce

  • In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade.
  • Boil as instructed before serving.

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