Chicken and Pineapple Kabobs

I’d like to wax rhapsodic about how amazing these chicken and pineapple kabobs were, about the explosive combination of savory and spicy and sweet, about the vibrancy of the purple in the onion and the yellow of the pineapple and the verdant emerald cilantro-coated chicken, about the ease with which everything comes together and the overall summery perfection that is this dish.

BUT. It’s hot, my friends. And I have no air conditioning in my apartment. So my brain has effectively melted into a puddle of goo. (See? I can’t even write a real sentence.)

(On the plus side, I recently discovered that Jersey Shore is on Netflix, so now I have to re-watch. You know, just to make sure my recent weekend down the shore was authentic.)

So instead, I’ll just say make these. Because you know, they’re easy. And delicious. And kind of perfect for summer (at least on a day when it is mildly acceptable to turn on the oven.)

Chicken and Pineapple Kabobs
Adapted from Giada De Laurentiis

So the original recipe calls for a parsley sauce, but, as I’m sure you suspect already, I’m a world-class dummy and bought a nice, big bunch of cilantro instead. Turns out, there’s a method to my madness, since the cilantro was a nice contrast to the pineapple (and I love cilantro with chicken). Probably one of the few times I’ve turned a mistake into a positive.

For the cilantro sauce/marinade:

– 2 cups cilantro (1 bunch), washed (keep the leaves and stems)

– 2 cloves garlic, peeled

– 2 tablespoons red wine vinegar

– 1 teaspoon granulated sugar

– 1-1/2 teaspoons crushed red pepper flakes

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 cup olive oil

1) In a food processor or blender, mix the cilantro, garlic, vinegar, sugar, crushed red pepper, salt and pepper, until the ingredients are somewhat incorporated.

2) As the machine is running, stream in the olive oil so that the sauce becomes smooth. Pour half of the sauce into a container, cover and refrigerate.

For the kabobs:

– 1-1/2 pounds boneless, skinless chicken breast, washed and cut into 40 3/4-inch cubes

– 20 6-inch bamboo skewers, soaked in water for a half hour

– 1 pound fresh pineapple, cut into 20 3/4-inch chunks

– 1 large red onion, cut into 20 3/4-inch pieces

1) In a medium bowl, mix the chicken pieces with the remaining half of the cilantro sauce. Cover and refrigerate for 2-3 hours.

2) Once the chicken has marinated, preheat the oven to 350°F. Line a baking sheet with tin foil, then place a grill rack over it. Lightly spray the rack with cooking oil (to prevent sticking).

3) On a skewer, thread one piece of chicken, then add a pineapple chunk, then a piece of red onion, then finish with another piece of chicken. Repeat for the remaining skewers.

4) Bake at 350°F for 15 minutes, turning halfway, then broil for an additional 2 minutes on each side, checking and turning the chicken to ensure even cooking. Serve with the reserved cilantro sauce on the side.