Love me long time with these Chicken and Pineapple Skewers with Honey Chipotle Glaze.
Soooooooo have I ever told you that I love those Honey Chipotle Chicken Tenders at Chilli’s? Well I do. I love them so much I have dedicated part of my life coming up with a copycat recipe of the sauce that is put on top of them. I haven’t had much luck with creating a duplicate sauce that is similar to Chilli’s yet, but I think this glaze comes in as a good runner-up. Most of the food I come up with comes from me looking in my refrigerator and shelves to see what I have in-house so I won’t have to go to the grocery store. Luckily for me I had some chicken tenderloin, left over chipotle sauce, and some honey. I thought those flavors would work really well together by combining the spicy and sweet flavors.
The one thing I love about creating recipes is making them versatile and open for interpretation. You don’t have to make these skewers exactly like I made them. You can add veggies, change the chicken for shrimp, make the sauce spicier or whatever you want! That is the difference between cooking and baking. Cooking you can recreate and reconstruct a recipe how you want to your cooking preference. This recipe leaves room for a lot of interpretation. My favorite part of this recipe is the glaze. It is spicy with a kick of that pepper of the chipotle and the sweetness of the honey. When you combine that glaze with the charred sweetness of the pineapple and the juiciness of the chicken, it is fantastic! I know a lot of people out there that doesn’t really care too much about grilled fruit but trust me, with the chicken and this glaze you won’t be disappointed.
- 8-10 bamboo skewers
- 10-12 chicken finger tenderloin, cut into chunks
- 3 c. pineapple cube chunks, fresh or canned
- ½ c. honey
- 3 tbsp. chipotle puree
- 1 tbsp. Dijon Mustard
- 2 tbsp. canola oil
- 1 tsp. kosher salt
- Soak your bamboo skewers in water for 30 minutes. This is important so when you put the skewers on the grill they wont burn as easily.
- Take a skewer and alternate between chicken and pineapple chunks sliding each piece on the skewer one at a time, making it 3-4 pieces of chicken to the same with the pineapple or however you want. Repeat this process with each individual skewer until all the chicken and pineapple and each skewer is used. season with a touch of salt and pepper.
- Place each skewer on the grill (if you are using a stove top grill spray with non-stick cooking spray). Cook on each side for 5 minutes or until the chicken is cooked. Set aside once the skewer is cooked.
- In a shallow bowl combine the chipotle puree, Dijon mustard, honey, canola oil, and whisk until the ingredients are well combined. Season with the kosher salt and brush each skewer with the glaze until the glaze is gone. You may have to make a new batch of the sauce if it isn't enough. Enjoy!