Ingredients:
1/2 cup cider vinegar
2 T canola oil
3 garlic cloves, crushed
3/4 t Watkins Cinnamon
1/2 t Watkins Chili Powder
1 1/2 pounds boneless, skinless chicken breasts
1/2 cup barbecue sauce
1 1/4 pounds pineapple, peeled, cored and cut into 1-inch-thick wedges
20 (8-inch) bamboo skewers soaked in water 30 min.
Shredded Carrot Salad, optional see 10-29-08 recipe
Smashed Cheesy Potatoes, optional see 10-30-08 recipe
Directions:
For marinade, in a medium bowl, combine vinegar, oil, garlic, 1/4 t cinnamon and the chili powder. Cut chicken lengthwise into twelve 1/2 to 1-inch thick strips. In an airtight container, toss together chicken and marinade. Cover and marinate in the refrigerator 30 minutes.
In a small bowl, stir together barbecue sauce and remaining 1/2 t cinnamon; set aside.
Heat grill (or grill pan) to medium-high. Remove chicken from marinade (discard marinade). Separately thread chicken and pineapple on drained skewers. Sprinkle chicken with salt. Grill, turning occasionally, until chicken is cooked through and pineapple is grill-marked, about 8 minutes for chicken and 4 minutes for pineapple. Serve with cinnamon-barbecue sauce, salad and potatoes.
Makes 4 servings.
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