Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
2 pounds boneless chicken, cut into ¾-inch cubes
1 2-pound pineapple, cut into ¾-inch cubes
2 ½ cups flat-leaf parsley
3 cloves garlic
1 teaspoon sugar
2 tablespoons lime juice
2 tablespoons red wine vinegar
½ tablespoon red chili flakes
½ cup olive oil
Up to 20 wood skewers, soaked in water for 30 minutes
In a food processor, combine parsley, garlic, sugar, lime juice, vinegar and chili flakes and pulse 3-4 times. With the machine on, slowly pour in olive oil until you have a smooth sauce.
Reserve half the sauce in a small bowl and add the rest to a plastic bag. Add chicken to sauce and refrigerate for at least 30 minutes and up to 1 hour.
In the meantime, preheat a grill pan or outdoor grill. Begin threading the skewers with a piece of pineapple, then chicken. Continue with other skewers, alternating pineapple and chicken. Grill 3-4 minutes per side.
Serve with remaining sauce drizzled over kabobs or alongside.