Chicken Pineapple + Chimichurri Steak Skewers

Sweet Heat Chicken and Pineapple Skewers

Ingredients:

  • Chicken breasts
  • Red, yellow, and/or orange bell peppers
  • Red onion
  • Whole pineapple
  • Stubb’s Sweet Heat barbecue sauce 

Instructions:

  1. Cut up chicken breasts, bell peppers, onion, and pineapple into large chunks (roughly 1.5”) and place into three separate bowls (one each for the chicken, veggies, and pineapple).
  2. Stack skewer ingredients onto skewers in an alternating fashion, until all ingredients have been used or you run out of skewers (if using disposable wooden skewers, first soak in water for 15-20 minutes to ensure they don’t burn on your grill!)
  3. Grill skewers, turning occasionally, until veggies and pineapple have developed a nice char and chicken pieces have been fully cooked (I use a meat thermometer to make sure my chicken has reached an internal temperature of 165 degrees). 
  4. Plate skewers and coat evenly with preferred amount of barbecue sauce

Chimichurri Steak Skewers

Ingredients:

  • Sirloin steak
  • Red, yellow, and orange bell peppers
  • Zucchini
  • Red onion
  • Homemade chimichurri (see below)

Instructions:

  1. Cut up sirloin steak, bell peppers, zucchini, and onion, into large chunks (roughly 1.5”) and place into two separate bowls (one each for the steak and veggies).
  2. Stack skewer ingredients onto skewers in an alternating fashion, until all ingredients have been used or you run out of skewers (if using disposable wooden skewers, first soak in water for 15-20 minutes to ensure they don’t burn on your grill!)
  3. Grill skewers, turning occasionally, until veggies have developed a nice char and steak pieces have been fully cooked (I use a meat thermometer to make sure my steak has reached an internal temperature of 130 degrees). 
  4. Plate skewers and layer evenly with preferred amount of chimichurri 

*Macros will vary depending on the amounts of each ingredient you use. I recommend weighing and measuring ingredients individually after cooking and tracking according to entries based on grilled/cooked weights. 

Homemade Chimichurri

Ingredients:

  • Fresh basil
  • Fresh cilantro
  • Fresh parsley
  • Fresh lemon juice
  • Red wine vinegar
  • Minced garlic
  • Crushed red pepper flakes
  • Sea salt
  • Course ground black pepper
  • Extra virgin olive oil, amount divided in half (Tip: I found that I was able to reduce the recommended amount of oil in HALF—I used ~1/3 cup as opposed to the 3/4 cup most recipes I looked at called for—still ending up with an amazing final product AND saving on loads of fat macros!)

Instructions:

  1. Combine equal amounts of basil, cilantro, and parsley (I used roughly 1 cup of each), along with the rest of the ingredients, added to taste—though reserving half of the oil—in food processor or blender. 
  2. Pulse ingredients while slowly incorporating the reserved olive oil, until desired consistency is reached. 
  3. Taste chimichurri and incorporate more of whatever ingredient as desired

*Again, macros will vary here. You can create a recipe in MyFitnessPal based on what you make, or you can find a recipe already in the database (like I did) that looks to be in the ball park (some fat, few carbs, and no protein). This is where your flexibility/estimation skills can shine! 

Author: Jilda Lamb, Black Iron Nutrition Coach, @jildalamb