Serves: 4 (makes about 10 skewers)

Time: 35 minutes

INGREDIENTS

• ¾ lb chicken breasts
• Rojo’s Jalapeño Ranch
• 2 Bell peppers
• 1 Red Onion
• 1 lg zucchini
• 1 lg summer squash
• 2 cups of cubed pineapple
• ¼ cup sweet & sour sauce
• 2 tbsp soy sauce
• 1 tbsp toasted sesame seeds
• Fresh scallions
• 1 lime
• 1 tbsp vegetable oil
• Salt & pepper

TOOLS

Grill or grill pan

DIRECTIONS

Step 1 – Marinate the chicken

Cut the raw chicken breasts into 1-inch pieces and add them to a bowl with 3 large scoops of Rojo’s Jalapeño Ranch and mix until fully coated. Cover, and place in your fridge overnight or for 6-8 hours.

Step 2 – Build the skewers

Cut the bell peppers, red onion, zucchini, squash, and pineapple into 1-inch pieces. Arrange them along with the marinated chicken pieces on large skewers in any order you like.

Step 3 – Make the Hawaiian sauce

In a small bowl, mix the sweet & sour sauce, soy sauce, toasted sesame seeds, and 1 tbsp of chopped scallions.

Step 4 – Grill the Skewers

Arrange the skewers on a hot grill or grill pan and brush with vegetable oil, salt, and pepper. Grill each side for 6-8 minutes or until charred. Glaze with the Hawaiian sauce at the end and remove from the grill.

Step 5 – Serve

Mix ¼ cup of Rojo’s Jalapeño Ranch with 1-2 tbsp of lime juice and serve with the skewers. Dip each bit into the lime jalapeño ranch and enjoy!