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Coconut Pineapple Skewers

Ingredients

  • 1 bottle Coconut Pineapple Sparkling Ice
  • ½ cup olive oil + extra to brush pineapple
  • 2 teaspoons harissa paste or other spicy chili sauce like Siracha
  • ½ teaspoon salt
  • 1 ¼ - 1 ½ lbs. chicken tenders
  • 1 fresh pineapple – peeled cut into 1½" chunks
  • 2 cups cooked rice
  • Toasted coconut for garnish optional
  • Cilantro for garnish optional

Instructions

  • In large shallow baking dish combine Coconut Pineapple Sparkling Ice, olive oil, harissa, salt and stir to combine. Reserve 1/3 cup marinade for basting
  • Add chicken tenders, turning to coat. Cover and let marinate in refrigerator for 2 hours
  • Meanwhile, soak 16 wooden skewers in water
  • String marinated chicken on 8 wooden skewers
  • String pineapple on remaining skewers and brush with olive oil
  • Heat grill to medium high
  • Grill chicken and pineapple on two separate parts of grill. Grill chicken for 4 – 6 minutes per side (depending on thickness and heat)
  • Remove to platter and baste with reserved marinade
  • Grill pineapple until slightly caramelized
  • Serve with cooked rice
  • Garnish with cilantro and toasted coconut if desired