8 -- chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks
4 strip bacon, cut into 1 1/2 inch pieces
1/2 -- pineapple, peeled, cored and cut into 1 1/2 inch chunks
2 -- plantains, ripe, peeled and cut into 1 1/2 inch chunks
1/2 cup pineapple juice
1/4 cup lime juice
2 tablespoons oregano, chopped
2 cloves garlic, minced
1/2 cup vegetable oil
Pineapple Dipping sauce:
2 teaspoons vegetable oil
1 large onion, minced
1 -- (10 oz) jar of pineapple fruit spread and remaining marinade
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, 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, and up to 24 hours, turning skewers occasionally.
Before cooking chicken, prepare pineapple sauce.
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.
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.