You are here: Home » Recipes » Grilled Chicken Plantain and Pineapple Skewers Grilled Chicken Plantain and Pineapple Skewers Yield 4 servings A sweet pineapple dipping sauce dresses us grilled chicken skewers. National Chicken Council PrintEmail Ingredients Chicken:8 -- chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks4 strip bacon, cut into 1 1/2 inch pieces1/2 -- pineapple, peeled, cored and cut into 1 1/2 inch chunks2 -- plantains, ripe, peeled and cut into 1 1/2 inch chunks1/2 cup pineapple juice1/4 cup lime juice2 tablespoons oregano, chopped2 cloves garlic, minced1/2 cup vegetable oilPineapple Dipping sauce:2 teaspoons vegetable oil1 large onion, minced1 -- (10 oz) jar of pineapple fruit spread and remaining marinade Instructions 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. Serve skewers hot, passing Pineapple Dipping Sauce separately. 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.