Ingredients
- ¼ cup coconut oil
- 1 cup of Tampico Island Punch Buy Now
- Juice of 1 lime
- 1 inch piece of ginger peeled and thinly sliced
- 2 habaneros or jalapeno peppers unseeded and cut into large pieces
- 3 garlic cloves
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- ½ teaspoon nutmeg
- ½ teaspoon dried allspice
- 1 teaspoon salt
- 1 lb boneless skinless chicken breasts cut into 1" chunks
- ½ fresh pineapple peeled, cored and sliced into wheels
Directions
- Place the oil, lime juice, Tampico Island Punch, peppers, ginger, maple syrup, and seasonings into a blender and blend until mixture is smooth.
- Pour the marinade over the chicken and let sit in the refrigerator at minimum 30 minutes up until 4 hours.
- If using wooden skewers, soak in water for 30 minutes.
- Heat gas grill or charcoal grill to medium-high temperature.
- Remove the chicken from the marinade.
- Grill chicken over medium-high heat for 6-7 minutes per side.
- Grill Pineapples 2-3 minutes on a skewer.
- Add pineapple to top of chicken when serving.
- Enjoy!
