Spicy Pineapple and Chicken Skewers with Almond Dipping Sauce
HOW 'BOUT THEM EAGLES, HUH?!
I'm not an Eagles fan, but man am I a sucker for a good underdog story! Doesn't hurt when it's a super close, nail biting game, either.
I'm not going to pretend that I'm some devoted football fan, but I do enjoy watching the game, even if it isn't my team playing. And to be honest, who doesn't love the Super Bowl? An excuse to eat whatever you want, sing along to the halftime show, and critique every commercial (my favorite was definitely the Doritos one with Morgan Freeman and Tyrion, I mean, Peter Dinklage...).
Whenever I visit family or friends, I'm always sent home with leftovers. Guess it pays to be known as the one who loves to cook (or loves to eat, not completely sure which one it is...). After the football game I was sent home with a few left over snacks, some challah bread, and the giant fruit bowl.
I don't eat a ton of fruit as snacks (just the standard apples and bananas) so I knew I'd be freezing most of it for additions to smoothies, but I had a whole chunk of pineapple that I was super excited to bring home. I don't know about you, but one of my favorite fruits to add to savory dishes is pineapple. Ricky requested my fish tacos on Monday night (his birthday was Super Bowl Sunday) and I subbed the typical mango salsa with pineapple salsa and it did not disappoint. I'd been itching to make chicken skewers for some time now, and now that I finally purchased a grill plate, I knew it was about time! Grilled pineapple is the equivalent of heaven in my mind, so I had to add that. Pair the chicken and pineapple with this Thai-inspired almond dipping sauce and you've got yourself the easiest week night meal or party appetizer!
Serving Size - about 12 skewers
Grill or grill plate
2 lb chicken, cubed
1 cups diced pineapple (may have leftover)
Cilantro and slivered almonds for garnish
For the marinade
4 tbsp avocado oil
5 tbsp coconut aminos (tamari or soy sauce for non-Whole30)
2 tbsp rice vinegar
1 tsp red chili paste (I used Huy Fong) or sriracha sauce
1/2 tsp mustard powder
Salt and pepper to taste
For the dipping sauce
5 tbsp almond butter
5 tbsp coconut aminos
1 tsp red garlic chili sauce
Juice from 1/2-1 small lime (to taste)
Salt and pepper to taste
Water to thin*
1. Mix all of the marinade ingredients together, whisking vigorously to combine.
2. In a large freezer bag or airtight container, add in the cubed chicken and pour marinade over. Thoroughly coat and place in the refrigerator to marinade for 30 minutes.
3. Meanwhile, add the bamboo skewers to a shallow baking dish and cover with water. Set aside to soak for 30 minutes.
4. While chicken is marinating, whip up the dipping sauce. Add the almond butter and coconut aminos to a bowl and whisk to combine. Add in the chili sauce, 1/2 lime juice, and salt and pepper. Whisk to combine, taste, and add additional lime juice if desired. If you'd like a thinner dip, add a tsp of water at a time until desired consistency is reached.
5. Once the chicken is done marinating, drain the skewers and assemble. Length-wise, alternatively add chicken and pineapple to the skewer. I started with chicken and used 3 pieces of chicken and 3 pieces of pineapple on each skewer.
6. Grease a grill or grill plate and heat over medium high.
7. Once hot, add skewers to grill and cook, turning a few times to ensure even cooking and grill marks. About 6-7 minutes per skewer. You may need to do this in batches depending on how big your grill plate is.
8. Once skewers are done, serve on plate with dipping sauce and garnish with cilantro and slivered almonds.