Summer is a time for grilling out

Grilled Chicken Skewers With
Mango and Pineapple
Serves: 4
3/4       cup   Hidden   Valley   Organic
Ranch dressing
1   canned   chipotle   chile   in   adobo
sauce, seeded and finely chopped*
2   teaspoons adobo sauce (from can
above)
1   tablespoon honey
1   tablespoon fresh lime juice
1/2   teaspoon salt
1   pound chicken tenders, each cut
into three equal pieces
1/2       pineapple,   rind   and   core
removed,   cut into 1-inch chunks
1 large mango, peeled, cut into 1-inch
chunks
1 small red onion, quartered and separated
          into layers
Oil for grilling (about 2 tablespoons)
1/4   cup roughly chopped cilantro
1 lime, quartered

In medium bowl, combine dressing, chipotle chile, adobo sauce, honey, lime juice and salt for marinade. Stir well.

Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete skewer.

Lay skewers in shallow pan. Pour 1/4 cup marinade into small dish; set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.

Light charcoal and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set to medium-high heat. When grill is quite hot, remove skewers from marinade (discard excess); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 to 12 minutes total.

Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.

*These ingredients are available in the Mexican food aisle, or the ethnic/gourmet aisle of your grocery

store.

Recipe created by Rick Bayless on behalf

of the makers of Hidden Valley Original

Ranch dressings.