Tropical Chipotle Chicken Skewers


  • 3/4 cup ketchup
  • 1/2 cup pineapple juice
  • 3 chipotle chilies in adobo sauce
  • 2 teaspoons minced garlic
  • 1/2 cup chopped cilantro
  • 1 1/2 pounds boneless, skinless chicken breast, diced into 1 1/2-inch cubes
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 pineapple, diced (1-inch)
  • 8 12-inch wooden skewers, soaked in warm water


In the bowl of a food processor, puree together ketchup, pineapple juice, chilies and garlic. Stir in cilantro and reserve 1 cup of sauce for dipping. Pour remaining chipotle sauce into a large bowl and combine with chicken. Cover, refrigerate and set aside to marinate for 15-30 minutes. Prepare skewers by threading each with a California Ripe Olive, pineapple chunk and a piece of marinated chicken. Repeat pattern two times, then finish each skewer with one more California Ripe Olive. Grill skewers over medium-high heat for 7-9 minutes, turning to cook evenly. Serve two skewers on each plate accompanied with a 1/4 cup of dipping sauce.

Nutritional Analysis Per Serving: Calories 245, Fat 10g, Cholesterol 63mg, Sodium 1231mg, Carbohydrate 19g, Protein 19g, Calories from fat 37%.