What you need:
1 chicken breast per person (about the size of your hand open)
1 whole pineapple (cored and sliced into 1/4 inch rings)
Baby Spinach Salad (5 handfuls)
1/3 of a cucumber (for 4 people)
1 carrot
1 green onion
Fresh pint of black berries or your choice
3 tbsp Olive oil
1.5 tbsp White vinegar
Maple syrup
1 tsp of mustard
1/4 of a tsp of dill weed
Hot pepper flakes
Salt and pepper to taste
Marinade of your choice (I like Piri Piri or greek salad dressing or a dry tuscan rub)
Chicken Kabobs
Wash and pat chicken dry and remove fat
Cut the chicken into same sized cubes and place into a plastic zip bag
Add marinade and set aside for at least 15-20 minutes (you can prepare this the day before as well)
Soak skewers in water for at least 10 minutes before skewering
Pinapple
Place pineapple rings on a plate
Drizzle with maple syrup
Sprinkle hot pepper flakes to your liking (set aside)
Salad
Add spinach, sliced cucumber, sliced carrot, chopped green onion and washed berries to the salad bowl and set aside
Dressing
Combine the oil, vinegar, mustard, dill, splash of maple syrup and whisk together. Add salt and pepper to taste.
Cooking!
Heat your grill on high heat.
While the grill is heating...go ahead and skewer the chicken (I had about 4-5 pieces of chicken on each skewer giving each person about 2 skewers).
Remember to oil down the grill before placing your chicken and pineapple on it or it will stick.
Place the chicken and the pineapple on the grill. This should take about 4-5 minutes on each side. Be sure to check the bigger pieces of chicken for doneness before pulling them off the grill.
When done...add the salad dressing, toss and serve!
Enjoy!
~T
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