This recipe for cilantro-lime chicken pineapple skewers in last week's Washington Post Food Section caught my eye, and conveniently, I happened to have all of the ingredients on hand.
Tim and I have been trying to take better advantage of all of the tasty tropical fruit here in Jakarta, and so we had purchased some mangosteens, pineapple and bananas and were able to use about half the pineapple for this recipe and still have half left over for snacking.
Super easy and quite a tasty recipe... grilled pineapple is so good. I used bird's eye chilis instead of the serranos called for, and it was a little spicy. "A little too spicy" seems to be a running theme here, eh?
Served with couscous cooked with garlic, green onion, a little butter and chicken stock.