Grilled Chicken and Pineapple Skewers with Mango Salsa

Ingredients:

2 packages Trader Joe's asado marinated chicken breasts, cut into cubes
1 fresh pineapple (I buy cored and sliced from Trader Joe's)
1 red pepper
12 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper

Directions:

Heat grill. Skewer chicken, pineable and red peppers. I use 4 inch chicken cubes per skewer with a few pieces of pineable and pepper each. Grill. Serve with salsa over Coconut Rice.


Mango Salsa:

1 ripe mango, peeled, seeded, and diced (I get it at Trader Joe's already peeled and sliced)
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/3 cup rice wine vinegar
1 tablespoon Roses lime juice
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped mint leaves
1/8 teaspoon salt

Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.