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Island Chicken and Pineapple Skewers

Pairs with: Vanilla Bean DRY Soda

This recipe keeps the chicken very moist and offers a great tropical flavor and aroma.

15-20 small bamboo skewers
1 lb. boneless, skinless chicken breast
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 shallot, chopped
1/2 cup fresh cilantro
1 tsp salt
2 tsp cumin
2 tbsp peanut oil
Juice of 1 lime
2/3 cup unsweetened coconut milk
1/2 fresh pineapple, cut into 1 inch cubes


- Soak bamboo skewers in water for at least 30 minutes.
- Cut chicken into 3/4-inch cubes and place in a bowl.
- In a food processor or blender, puree garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk until smooth.
- Pour marinade over chicken and refrigerate for 30 minutes to 3 hours.
- Preheat grill to medium. Alternate chicken and pineapple cubes on skewers.
- Grill for about 5 minutes on each side, until chicken is slightly golden all over.