Grilled Chicken and Pineapple Skewers with Lemon Cucumber Salsa perfectly capture summer's vibrant flavors and laid-back atmosphere. This dish combines juicy, tender chicken with pineapple's sweet and tangy brightness, complemented by a refreshing salsa that adds fresh flavor to every bite.

The pineapple in the skewers adds a delightful sweetness and tang that balances beautifully with the savory chicken. Grilling the pineapple caramelizes its natural sugars, giving it a slightly smoky flavor that enhances the dish. Seasoning with salt and black pepper is essential, as it enhances the natural flavors of the chicken and pineapple, adding just the right amount of kick.

Lean chicken breasts are great for grilling. They're perfectly cooked when slightly charred on the outside and tender on the inside. The Lemon Cucumber Salsa is a refreshing side that adds a zesty contrast to the grilled ingredients. Diced cucumber adds a cool, crisp texture that complements the warm, grilled elements.

The red onion in the salsa adds a sharp, tangy crunch to the recipe, and a touch of honey ties all the flavors together with a natural sweetness, making each bite a blend of sweet, tangy and savory.

These skewers are a delight and perfect for a casual, fun outdoor eating experience. Easy to prepare and full of flavor, Grilled Chicken and Pineapple Skewers with Lemon Cucumber Salsa is a must-try recipe for your next barbecue.

Prep Time:  15  minutes   |    Cook Time:  15 minutes   |    Total Time:  30 minutes   |    Servings:  4

Ingredients:

• 1 pineapple
• 2 tablespoons  Carlini  Vegetable Oil
• ½ teaspoon  Stonemill  Iodized Salt
• 2 teaspoons  Stonemill  Ground Black Pepper, divided
• 1.75 pounds  Kirkwood  Fresh Chicken Breasts, diced into 1-inch pieces
• 1 lemon, supremed
• 1 cucumber, diced
• ½ red onion, diced
• 1 tablespoon  Simply Nature  Organic Wildflower Honey

Directions:

1. Soak 8 wooden skewers in water for 15 minutes.
2. Heat grill to medium-high heat.
3. Remove rind from pineapple and dice into 1-inch pieces.
4. In a small bowl, combine oil, salt and 1 teaspoon pepper. Add chicken and pineapple; toss to coat.
5. Alternating chicken and pineapple, pierce onto skewers.
6. Grill for 8 minutes each side, or until chicken is cooked thoroughly.
7. In a medium bowl combine lemon, cucumber, onion, honey and 1 teaspoon pepper.
8. Serve lemon-cucumber salsa over cooked chicken skewers.

TIP: Supreme citrus fruit by cutting off the top and bottom of the fruit, then cut away the peel and pith, leaving no white on the outside of the fruit. Slice each segment into wedges by cutting toward the center of the fruit along the membrane.

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Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen