Saturday, June 22, 2013

A Sprouting Summer: Meal #2

Sometimes, it is easy to become bored with common dishes, such as chicken. Especially in the summertime, chicken seems to never go away. After many barbeque parties, chicken salads, chicken enchiladas, and just plain chicken, many people grow weary of the overused entree. Yet, sometimes, all it takes is a little extra kick or twist to revive weary eaters from the chicken blues. 

There's nothing like fresh, sweet pineapple in summer time!  Rather than placing the pineapple as a side, it was used in the dish to spice up the common grilled chicken. Combining with the tartness of the ginger-pineapple and the sweetness from the pineapple chunks made this classic summer dish a spectacular hit.

Pineapple Chicken Skewers w/ Roasted Broccoli

Serves 3
Total Time: approximately 30 minutes

For the chicken:


1 cup fresh pineapple, diced
1/4 cup olive oil
3 cloves of garlic, minced
1 tbsp fresh ginger, grated
1 lemon
pinch of salt
3 chicken breasts, cut into chunks
3 cups pineapple chunks

 Preheat the grill to medium to high heat.
 For the pineapple glaze, combine the diced pineapple, olive oil, garlic, juice from the lemon, and salt in a small bowl. Puree in a food processor, and set aside. 
 Skewer the chicken and pineapple chunks, alternating each time. Cook the skewers on the grill for approximately 15 minutes, occasionally brushing the pineapple glaze on the chicken  skewers.
Remove from grill and serve.

 * ON the grill- lightly brush sauce over the chicken

For the Broccoli:

Preheat oven to 400 F.
Chop one head of broccoli into chunks. Place on baking sheet and drizzle with olive oil. Sprinkle salt and pepper for taste.
Place the broccoli in the oven, and roast for 30 minutes, turning the broccoli halfway through. 
Serve with the chicken.

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