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Next RecipeGrilled Steak with Sofrito Butter
boneless, skinless chicken breast and/or thighs, cut into ¾ cubes
GOYA® Pineapple Juice
1 can (20 oz.)
GOYA® Pineapple Chunks, drained
yellow onion, cut into 1" pieces
green bell pepper, cut into 1" pieces
GOYA® Vegetable Oil
In large container with lid, or in large zip-top bag, mix together chicken, mojo, juice 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.
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