Grilled Pineapple Chicken Kebabs

These kebabs are an awesome addition to a summer grill out. The charred pineapple lends sweetness while the peppers keep it subtlety spicy. Fun and easy to eat outside, standing up and playing backyard games. Prepare them ahead of time they're super easy to grill, making them great for parties. And only 160 calories per 2 skewers! Great summertime meal. 

Grilled Pineapple & Chicken Kebabs
Recipe from The Daily Herald, serves four
Ingredients
2 serrano chile peppers, stemmed, seeded and finely chopped
2 tablespoons finely chopped cilantro
2 limes, reserve at least 1 teaspoon juice and 2 teaspoons finely grated zest
2 teaspoons light brown sugar

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1" cubes
1/2 pineapple, cut into 1" cubes (about 12 oz peeled, trimmed & cubed)

1. Combine the serrano peppers, cilantro, lime juice and zest, sugar, oil, and salt & pepper in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap and refrigerate 2 - 8 hours. 
2. When ready to cook, prepare the grill for direct medium-high heat (450F). Have eight skewers ready.
3. While the grill is heating, thread cubes of chicken and pineapple onto the skewers. Each skewer should have about 8 pieces total. 
4. Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers onto the grate. Cover and grill for about five minutes, then turn the skewers, cover, and cook for another five minutes. Check for doneness. The size and shape of the chicken will determine cooking time.