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chicken grill juice fresh bowl slice boneless salsa pineapple pineapple salsa ginger ginger root fridge

RECIPE BY CHEF DALE MACKAY SASKATOON, SK vH VH Sauces 341-355 mL 3 FOR Boneless Skinless L Chicken TN Thighs PE PF PR LES TT D Er JERK CHICKEN SKEWERS WITH PINEAPPLE SALSA 1. Cut chicken thighs into Z-inch chunks or strips, season with salt, and toss with VH Pineapple Jerk Sauce. Place in a container, cover and marinate in the fridge for at least 2 hours. For best results marinate for 24 hours. 2. Divide the chicken evenly between 4 skewers, ensuring that the 350g CO-OP Boneless Skinless Chicken Thighs pieces are snugly positioned and leaving room for a handle. % cup VH Pineapple Jerk Sauce 3. Preheat the grill to medium-high. Grill skewers until grill marks Atsp salt appear, turn once and grill on the second side long enough for grill marks to develop. 4. Move the skewers to the top rack of the grill or reduce heat #% med pineapple, skinned and cored setting to low and continue grilling until cooked through and Xcup cucumber, small dice temperature registers 165°F internally. 1tbsp jalapeno, minced 5. Slice the pineapple and grill on both sides, allowing some charred Xtsp fresh ginger root, minced marks to develop on both sides. Let cool, then dice finely. Htsp salt 6. Mix all salsa ingredients Ytsp lime zest in a bowl and serve with 2tsp lime juice warm skewers. cilantro, minced Summer pick Up A FREE COPY OF TABLE (yet MAGAZINE AT YOUR LOCAL CO-OP = FOOD STORE OR VIEW ONLINE »