2 serrano chili peppers, stemmed, seeded and finely chopped
2 tablespoons finely chopped cilantro
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Finely grated zest and freshly squeezed juice of 2 limes (at least 2 teaspoons zest and 1 tablespoon juice)
2 teaspoons light brown sugar
2 tablespoons olive oil
Freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
½ pineapple, cut into 1-inch cubes (12 ounces peeled, trimmed and cubed)
Combine the serrano peppers, cilantro, lime zest and juice, brown sugar, oil and salt and pepper to taste in a medium bowl. Add the chicken and stir to coat thoroughly; cover with plastic wrap. (Alternatively, combine the marinade ingredients in a large resealable plastic food storage bag and press out as much air as possible. Seal and massage to coat thoroughly.) Refrigerate for at least two hours and up to eight hours.
When ready to cook the chicken, prepare the grill for direct heat. If using a gas grill, heat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about six inches above the coals for about four or five seconds. Lightly coat a grill rack with oil and place it on the grill. Have eight wooden skewers at hand.
While the grill is heating, prepare the skewers. Thread the cubes of chicken and pineapple onto them, alternating the fruit and meat. Each skewer should have about eight pieces total.
Arrange aluminum foil on the grate to shield the ends of the skewers from the heat of the grill. Carefully place the skewers on the grate. Cover and grill for about five minutes, then turn the skewers. Cover and cook for five minutes. Check for doneness; an instant-read thermometer should register 170 degrees when inserted in the thickest piece of chicken. If the chicken is not done, cover and grill until fully cooked. The size and shape of the cubes will determine the cooking time. Serve warm.
Nutrition values per two-skewer serving: 160 calories, 2 g fat (0 saturated), 10 g carbohydrates, 0 g fiber, 27 g protein, 65 mg cholesterol, 150 mg sodium.
Stephanie Witt Sedgwick for The Washington Post