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SKEWERS
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If using wooden skewers, soak them in water for at least 30 minutes.
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In small saucepan, combine guava paste, BBQ sauce and chipotle.
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Simmer over low heat, stirring with fork, until guava paste dissolves and sauce is smooth, about 5 minutes. If sauce is too thick add a couple of tablespoons of water.
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Alternate threading the chicken cubes and the bacon on the skewers and sprinkle with salt and pepper.
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Place skewers on the grill and cook for 4 minutes per side.
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Brush sauce evenly over chicken.
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Cook for two more minutes on each side or until bacon is crisp but not burned.
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SALSA
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Grill the pineapple slices until they are golden brown and caramelized on both sides. About 2 minutes on each side.
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Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well.
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Cut the grilled pineapple into small pieces.
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In a bowl combine the onion, cilantro, avocado, tomato and pineapple.
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In a separate bowl whisk together lime juice,orange juice, Kraft Zesty Italian salad dressing, add salt and pepper to taste until well combined.
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Pour the liquid over the avocado mixture and gently toss to evenly coat.
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Serve the skewers with a side of salsa.