Pineapple Chipotle Steak and Chicken Skewers

Directions

1. Marinate the chicken and steak skewers: Add chicken and steak to wooden skewers. Place in a food safe container and pour 1/3 cup Lane’s Pineapple Chipotle Sauce, 4 Tbsp Mis' Rubin's Magic All-Purpose Marinade and 1/2 cup of water over the skewers. Cover and refrigerate for at least 1 hour.
2. Prepare the pineapple: Using a whole pineapple for the cook will provide you with the chunks you need for the skewers, dices you’ll need for the chutney recipe, and the bowl for the rice! To prepare the pineapple, cut the pineapple down the middle vertically. With a paring knife, carve out the pineapple about 1” from the sides. Outline the skewer size chunks with a  paring knife and scoop out with a large spoon. Scoop out remaining pieces and juice, leaving the pineapple as an empty bowl for your meal. Add pineapple chunks to wooden skewers and prepare to grill.
3. Remove the skewers from the marinade and generously season with Lanes Q-NAMI Rub.
4. On a griddle or grill at medium-high (around 350 °F), begin grilling the skewers. The steak skewers will grill for 2 minutes each side (until 132-135 °F internal degrees) and the chicken will grill 4 minutes each side (until 165-170 °F internal degrees). The pineapple can be grilled until the exterior is caramelized (about 2-4 minutes). Pour marinade liquid over the proteins while grilling to enhance flavor and texture.
5. Make the chutney: In a small cast iron skillet or grill safe saucepan, add chutney ingredients and cook for 5-8 minutes alongside skewers.
6. Cook the rice separately on the stove ahead of time. When cooking the rice, add pineapple dices in juice, cilantro and Lanes Q-NAMI Rub once the rice is fully cooked. Add to pineapple bowls.
7. Remove skewers and chutney from the grill. Place on top of pineapple bowls and garnish with Lanes Q-NAMI Rub, cilantro, a drizzle of Lane’s Pineapple Chipotle Sauce and the Pineapple Chutney. Enjoy!