Penn Herb Wellness Guide
Tropical Chipotle Chicken Skewers
Sweet pineapple contrasts with savory chicken in this mouth-watering dish.
Ingredients
- 3/4 cup low-sodium ketchup
- 1/2 cup pineapple juice
- 3 chipotle chilies in adobo sauce
- 2 tsp minced garlic
- 1/2 cup chopped fresh cilantro
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1 1/2-inch cubes
- 32 (about 1 cup) olives, whole, pitted
- 1 cup cubed pineapple (1-inch)
- 8 (12-inch) wooden skewers, soaked in warm water
Directions
- Process ketchup, pineapple juice, chilies and garlic in bowl of food processor. Stir in cilantro. Reserve 1 cup sauce for dipping. Pour remaining chipotle sauce into large bowl and combine with chicken. Cover, refrigerate to marinate for 15 to 30 minutes.
- Prepare skewers by threading each with a olive, pineapple chunk and a piece of marinated chicken. Repeat pattern 2 times, then finish each skewer with 1 more olives.
- Grill skewers over medium-high heat for 7 to 9 minutes, turning to cook evenly. Serve 2 skewers on each plate accompanied with 1/4 cup of dipping sauce.
Nutrition Facts
Calories 324
Calories from Fat 74 (23%)
(13%)Total Fat 8g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(36%)Cholesterol 109mg
(32%)Sodium 765mg
(26%)Potassium 925mg
Total Carbohydrate 25g
(8%)Dietary Fiber 2g
Sugars 18g
Sugar Alcohols 0g
(75%)Protein 38g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.