- 2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes
- 1/2 cup Goya Mojo Criollo
- 1/2 cup Goya Pineapple Nectar
- 1 teaspoon Goya Adobo All-Purpose Seasoning
- 1 (20 ounce) can Goya Pineapple Chunks, drained
- 1/2 yellow onion, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1 tablespoon Goya Vegetable Oil
- In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.
- Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.
- Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.