Roasted Pineapple & Habanero Dip Chick on a Stick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12-14 Wooden skewers 2 lbs. Chicken breasts, boneless, skinless Salt and pepper to taste 3/4 cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip
Soak wooden skewers in water for about 20 minutes. Cut chicken into about 1 inch wide strips (about 3-4 strips per chicken breast). Thread chicken by sliding onto skewers in an S like shape. Season chicken with salt and pepper. Pour Roasted Pineapple & Habanero Dip over the skewered chicken and let sit for 20 minutes.
Grill chicken a few minutes on each side, then finish cooking in a 350 degrees F oven for about 5-7 minutes.
Brush a little more Roasted Pineapple & Habanero Dip onto cooked chicken skewers and place on a platter to serve. Yields 12-14 appetizers.
Number of Servings: 1
Recipe submitted by SparkPeople user DOZIERDEE.
Grill chicken a few minutes on each side, then finish cooking in a 350 degrees F oven for about 5-7 minutes.
Brush a little more Roasted Pineapple & Habanero Dip onto cooked chicken skewers and place on a platter to serve. Yields 12-14 appetizers.
Number of Servings: 1
Recipe submitted by SparkPeople user DOZIERDEE.
Nutritional Info Amount Per Serving
- Calories: 516.2
- Total Fat: 1.8 g
- Cholesterol: 82.4 mg
- Sodium: 92.3 mg
- Total Carbs: 84.0 g
- Dietary Fiber: 0.0 g
- Protein: 32.8 g
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