1.5 lbs chicken tenders, trimmed and cut into large cubes
½ pineapple, cut into bite sized cubes
½ red bell pepper, seeded and cut into large squares
½ yellow bell pepper, seeded and cut into large squares
Instructions
Using a small blender or immersion blender add green chilis, lime juice, cilantro and garlic. Blend until completely broken down and mixed.
Add cubed chicken to a low bowl or gallon ziploc freezer bag, season with S&P. Pour half of green chili marinade over the chicken and mix until coated. Marinade in the fridge for at least 1 hour, preferrably longer.
Heat bbq. Thread chicken, pineapple and bell peppers equally onto metal or wood skewers.
Grill for 5 minutes, flip skewer over and continue to cook until chicken is cooked through for another 5 minutes.
Serve over cauliflower rice, grain rice or on its own with the additional marinade on the side.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/green-chile-cilantro-chicken-pineapple-skewers/