Tangy, Sweet Chili and Lime Chicken Skewers with Pineapple & Chourizo Sausage make for a delicious light summer meal.

Recipe from Chef Daamian – The Reefs

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 chefIngredients

  • 1 1/2 lbs boneless/skinless chicken breast (medium cubes)
  • 1/4 fresh pineapple (medium cubes)
  • 1 Tbsp chopped garlic
  • 1/4 lb chourizo sausage (medium dice)
  • 3 limes (juice and zest of 2 limes)
  • 1 red onion (medium cubes)
  • Cilantro leaves
  • 1 red pepper (medium cubes)
  • 1 Tbsp Southwest chipotle seasoning
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp smoked paprika
  • 1 cup sweet chili sauce
  • Salt and pepper, to taste
  • 1 pkg. large wooden skewers

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 skewersDirections
Soak the skewers in warm water to prevent them from burning on the grill. Heat a cast iron grill on the stove top. Season the chicken cubes with salt, pepper, garlic, lime juice and zest, Cajun seasoning, chipotle seasoning and smoked paprika. Arrange skewers alternating chicken, pineapple, red pepper, red onion and chourizo. Sear skewers on the grill 30 seconds on each side and then place in a pre-heated 350°F oven for 5-7 minutes. Glaze with sweet chili sauce after 5 minutes. Remove and let rest for 2 minutes. Garnish with cilantro leaves and lime wedges.

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 wineGosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry spicy notes. It has a richness with a balance and flour to enhance the tasting experience.

This wine is a perfect pairing with Chef Daamian’s chicken recipe.

The retail price is $16.75 and it’s available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 5th, 2014

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