Best 2 Tropical Chicken Skewers Recipes

From the vibrant streets of Havana to the breezy shores of the Bahamas, tropical chicken skewers have become a culinary journey through the flavors of paradise. Marinating tender chicken in a vibrant blend of tropical fruits, herbs, and spices is the first step towards creating a dish that will tantalize your taste buds. Whether you prefer the sweetness of pineapple, the tartness of lime, or the heat of habanero, there is a tropical chicken skewer recipe that will suit your palate. Grilled or roasted, these skewers are perfect for a summer barbecue, a festive party, or a casual weeknight meal.

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TROPICAL CHICKEN SKEWERS

Tropical Chicken Skewers image

A grilled chicken summer favorite! Here, savory GOYA® Mojo Criollo and sweet GOYA® Pineapple Nectar create a marinade for chicken that couldn't be tastier to eat--or easier to make! Simply marinate the chicken, thread on skewers with vegetables, and then grill. Try it tonight, and you'll see why these Tropical Chicken Skewers have become our signature grilled chicken dish this summer!

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 2h30m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes
½ cup Goya Mojo Criollo
½ cup Goya Pineapple Nectar
1 teaspoon Goya Adobo All-Purpose Seasoning
1 (20 ounce) can Goya Pineapple Chunks, drained
½ yellow onion, cut into 1-inch pieces
½ green bell pepper, cut into 1-inch pieces
1 tablespoon Goya Vegetable Oil

Steps:

In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE

Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce image

You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut each cylinder lengthwise into 6 to 8 pieces. You will need 36 skewers for this recipe; wooden or bamboo skewers may also be substituted.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 14

Ingredients

1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 unripe papaya, cut into 1 1/4-inch pieces
1 unripe mango, cut into 1 1/4-inch pieces
1 unripe pineapple, cut into 1 1/4-inch pieces
2 firm avocados, cut into 1 1/4-inch pieces
1 very ripe plantain, sliced

Steps:

In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are the best choices for skewers. They are lean and cook quickly.
Cut the chicken into Even Pieces. This will help them cook evenly.
Marinate the chicken. Marinating the chicken in a flavorful mixture of herbs, spices, and oil will help to infuse it with flavor and keep it moist.
Use a variety of vegetables. Colorful vegetables like bell peppers, onions, and zucchini not only add flavor to the skewers but also make them more visually appealing.
Soak the skewers. Soaking the skewers in water for at least 30 minutes before grilling will help to prevent them from burning.
Grill the skewers over medium heat. This will help to prevent them from burning and ensure that they cook evenly.
Baste the skewers with marinade or sauce. This will help to keep them moist and flavorful.

Conclusion:

Tropical chicken skewers are a delicious and easy-to-make dish that is perfect for summer grilling. By following these tips, you can make sure that your skewers are cooked perfectly and bursting with flavor. Serve them with your favorite sides, such as rice, salad, or grilled vegetables.