- 3/4 cup Hidden Valley® Organic Ranch dressing
- 1 canned chipotle chile in adobo sauce, seeded and finely chopped
- 2 teaspoons adobo sauce (from can, above)
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1 pound chicken tenders, cut into bite-size pieces
- 1/2 pineapple, rind and core removed, flesh cut into 1-inch chunks
- 1 large mango, peeled, flesh cut into 1-inch chunks
- 1 small red onion, quartered and separated into layers
- 2 tablespoons oil for grilling
- 1/4 cup roughly chopped cilantro
- 1 lime, quartered
- In medium bowl, combine Hidden Valley(R) Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt. Stir well.
- Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete the skewer.
- Lay skewers in shallow pan. Pour 1/4 cup of marinade into small dish and set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.
- Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set on medium-high heat. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 – 12 minutes total.
- Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.