Kabobs are one of my absolute favorite things to make. Using an assembly line to kabob-making trims time in the kitchen. In this version, the flavor-packed marinade and dipping sauce adds a fresh kick to the sweet-tart chunks of fresh pineapple. For fewer kabobs, cook and store any left over pineapple and chicken; they make a nice addition to salads.
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.