Grilled Chicken and
Pineapple Skewers

Ingredients(6)

Hidden Valley® Original Ranch® Organic Topping & Dressing
¾ cup
chipotle chile in adobo sauce, seeded, finely chopped, plus 2 teaspoons sauce
1 can
honey
1 tablespoon
chicken tenders, each cut into 3 equal pieces
1 pound
pineapple, rind and core removed, flesh cut into 1-inch chunks
½
wooden skewers, soaked for at least 30 minutes
8

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

1
In a small bowl, mix the dressing, chile, adobo sauce and honey until well combined. Set aside.
2
Alternately thread the chicken and pineapple on each of the skewers. Arrange the skewers in a shallow baking dish and brush ¼ cup of the marinade over the skewers. Chill, covered, for 1 hour.
3
Prepare the grill for cooking over medium heat. Grill the skewers for 5 to 7 minutes on each side or until the chicken is no longer pink inside.
4
Serve the skewers with the reserved dressing on the side. For a pop of color and extra kick, you can garnish the chicken with lime wedges and minced cilantro.

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