Chipotle yogurt chicken kabobs with Grilled Pineapple
( I served with a garlic and olive oil couscous - no recipe for that as it was a boxed mix)
1 1/2 lb boneless, skinless chicken breasts or tenderloins
1 5 oz carton of Oikos nonfat plain yogurt
1 chipotle chili in adobo sauce
1 tsp ground cumin
Salt and pepper
Cut chicken into 1 inch cubes. Place in a sturdy zippered gallon bag.
Mix together the remaining ingredients and pour over the chicken pieces. Squeeze to coat well. Press out the air and close securely.
Set in the frig for a couple hours.
Prepare grill or broiler. Thread chicken on 4 skewers ( I have long metal one that work great. If you use the bamboo skewers you might need more than 4 ).
Cook about 11 minutes, turning midway.
Pineapple slices ( I peeled and sliced leaving the core but you can core if you have the tool)
1 1/2 tbsp pineapple juice
2 tbsp brown sugar
Mix juice and sugar. Spray grill with oil (I used my Foreman grill). Place pineapple slice with the sugar side down on the grill. Brush top side of slice and close the grill if using the Foreman. Cut for several minutes until warmed through. I press my top down firmly to get grill marks in the pineapple.
If using an outdoor grill cook on one side for a few minutes, brush top and turn to cook the other side.
I thought the pineapple was too sweet with the brown sugar. The next time I do this I will just do the fresh pineapple without the sugar and juice mixture.