Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.