Grilled Chicken Skewers with Smoked Pineapple and Mustard-Lime Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, mix 15 ml (1 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 15 g (1 tbsp) Dijon mustard, the minced garlic, smoked paprika, ground cumin, salt, and black pepper.

3. 3

   Add the chicken breast cubes to the bowl and toss well to coat completely in the marinade. Let rest for 15 minutes in a cool spot while you prepare the vegetables and pineapple.

4. 4

   In another bowl, toss the fresh pineapple, red bell pepper, and red onion with the remaining 15 ml (1 tbsp) olive oil.

5. 5

   Thread the skewers, alternating chicken, pineapple, red bell pepper, and red onion until all ingredients are used.

6. 6

   Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.

7. 7

   In a small cup, mix the remaining 15 g (1 tbsp) Dijon mustard, the remaining 15 ml (1 tbsp) lime juice, and the honey to make the glaze.

8. 8

   Place the skewers on the hot grill and cook for 5 to 6 minutes on the first side. Turn them and cook 5 minutes more.

9. 9

   Brush the skewers with the mustard-lime glaze. Continue cooking for 4 to 6 minutes, turning once or twice more, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), and the pineapple has caramelized edges.

10. 10

    Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle the fresh cilantro on top before serving.