Chef Ryan

Cajun Chef Ryan

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Chipotle Chicken Kabobs with Spicy Grilled Pineapple

January 29th, 2010 · 17 Comments

Chipotle Chicken Kabobs with Spicy Grilled PineappleMany folks are still missing their outdoor grilling with these cold winter days. But for us, we have a cast iron griddle, so grilling indoors is easy when heating it up over the gas stove top. You can click on the images for a larger view.

This recipe has chipotle peppers in adobo sauce as part of the marinade with the yogurt, giving it a southwest flavor, but the addition of yogurt also gives this chicken an Indian and middle-eastern flair as well. Each kabob served with a bed of basmati rice and a couple grilled pineapple rings.

Chipotle Chicken Kabobs with Spicy Grilled Pineapple

Inspired and adapted from a Weight Watchers magazine cook book entitled “Five Ingredient 15 Minute Recipes”, this recipe found on page 7, and according to their per serving nutritional values are 4 points per serving, 206 calories, 2.3g fat, 40.7 g protein, 3.4g carbohydrates, 0.2g fiber, 99mg cholesterol, 455mg sodium, and 64mg calcium. However, the original recipe calls for serving ½ cup of cooked couscous tossed with chopped fresh tomato and fresh chopped parsley.  We served ours with basmati rice with the chopped fresh tomato and parsley, so the nutritional information may vary, based on our substitutions.

Chipotle Chicken Kabobs with Spicy Grilled PineappleI suppose the salt and pepper are not included in the “5 ingredients”, and the 15 minutes is also a stretch for some of the recipes, including this one. However, if prepping the chicken to marinate overnight, then putting together this recipe the next day is quite fast when grilling indoors on the cast iron griddle.

The original recipe calls for marinating the chicken for 1 to 2 hours, we actually marinated ours overnight. The original recipe also includes a side of grilled fresh pineapple rings; we used canned pineapple, but followed the recipe procedures as stated in the written version. The grilled pineapple nutritional values provided in the book are 1 WW point per serving, 87 calories, 0.2g fat, 0.6g protein, 22.7g carbohydrates, 2g fiber, 0mg cholesterol, 45mg sodium, and 22mg calcium.

Chipotle Chicken Kabobs

Yield: 4 servings

Ingredients
½ Cup Yogurt, plain, fat-free
1 Each Chipotle pepper in adobo sauce, minced
1 Each Garlic clove, minced
1 Tsp Cumin, ground
½ Tsp Salt
¼ Tsp Black pepper
1 ½ Lbs. Chicken breast, boneless, skinless, cut into 1-inch cubes
Cooking spray
Procedure Steps
1. Combine the yogurt with the chipotle pepper, garlic, cumin, salt, and black pepper and whisk well to mix. Pour this mixture into a large plastic bag and add the cubed chicken, seal the bag, and place in refrigerator at least 1 to 2 hours or overnight to marinate.
2. Prepare grill, getting it nice and hot.
3. Thread chicken onto 4 (10-inch) skewers and place on the grilling rack coated with cooking spray. Grill 11 minutes or until done, turning once.
NOTE: If using wooden skewers soak them in water for several hours to prevent burning.

Sweet and Spicy Grilled Pineapples

The adobo sauce from a can of chipotle peppers is used to bring up some heat in these tasty grilled pineapple rings.

Ingredients
8 Each Pineapple rings
1 ½ Tbsp Pineapple juice
3 Tbsp Brown sugar, light
1 Tbsp Adobo sauce
Cooking spray
Procedure Steps
1. Prepare grill as above.
2. Place pineapple rings on paper towels to blot out excess juice.
3. Combine pineapple juice, brown sugar, and adobo sauce until sugar is dissolved to create a glaze.
4. Brush 1 side of each pineapple ring with the glaze then grill for 3 to 4 minutes until browned. While grilling, brush the top side with more glaze, then flip to grill the other side, for another 3 minutes or so. Serve 2 rings with each portion of the Chipotle Chicken Kabobs.
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Tags: Barbecue · Entrees · Mexican · Recipes · Weight Watchers

17 responses so far ↓

  • 1 MaryNo Gravatar // Jan 29, 2010 at 12:25 pm

    Sounds delicious – I retweeted this one too!

  • 2 MaryMohNo Gravatar // Jan 29, 2010 at 12:55 pm

    Love this of course. I just love any meat on a stick….fun to eat 😀 I wish that plate is mine 😛

  • 3 EmilyNo Gravatar // Jan 29, 2010 at 1:55 pm

    Awesome meal. I could go for some o’ dat right now!

  • 4 DrickNo Gravatar // Jan 29, 2010 at 2:19 pm

    oh man, this sounds so favorful esp with the adobo & pineapples… great combo

  • 5 averagebettyNo Gravatar // Jan 29, 2010 at 2:34 pm

    This looks delicious! I love Chipotle and just bought some – this could be on the menu this weekend 🙂

  • 6 JessieNo Gravatar // Jan 29, 2010 at 2:57 pm

    I could certainly have some of that for lunch right now. Awesome flavors, I love the pineapple in the dish to help counteract with the spices

  • 7 BethNo Gravatar // Jan 29, 2010 at 3:05 pm

    Looks great – I love Chipotle and I have always wanted to try grilling pineapple. Would try this recipe for sure.

  • 8 AltaNo Gravatar // Jan 29, 2010 at 4:52 pm

    Sounds like a lovely flavor combination! Yum.

  • 9 penny aka jeroxieNo Gravatar // Jan 29, 2010 at 7:26 pm

    Still no chance to find Chipotle. Looks so yumm!

  • 10 pegasuslegendNo Gravatar // Jan 29, 2010 at 8:04 pm

    flavors are wonderful looks and sounds

  • 11 redkathyNo Gravatar // Jan 29, 2010 at 8:50 pm

    Nice one Chef, That’s some mouth watering spicy goodness for sure.

  • 12 how to ollieNo Gravatar // Jan 30, 2010 at 3:35 pm

    Good post… I’m always on the lookout for good blogs.

  • 13 AmedyNo Gravatar // Jan 30, 2010 at 8:31 pm

    looks so delicious wanna try it

  • 14 CookingladyNo Gravatar // Jan 31, 2010 at 11:00 pm

    This looks really yummy. On my list to try

  • 15 Dimitry MishchukNo Gravatar // Feb 3, 2010 at 7:00 pm

    Love grill pineapples, takes me back to the day that we visited Hawaii

  • 16 MyriemNo Gravatar // Feb 7, 2010 at 4:57 am

    Great way to bring some grilling flavor indoors in these cold months! Well, cold at least here in IL.

  • 17 john briquettesNo Gravatar // Aug 14, 2010 at 8:12 am

    Some great ideas on this blog that stimulates the taste buds. Try a barbaque on oak briqueetes instead of charcoal. If just gives a fantastic flavour