Limes – This Month’s Super Food!

Those sailors were on to something. The little lime is a nutrient powerhouse. It not only provides 32% of your daily vitamin C needs, it is a great antioxidant source, and the nutrients in limes can support your heart, reduce the risk of asthma , and promote healthy skin. It also happens to be delicious, and just a little more exotic than its lemon cousin, used to flavor international dishes such as Mexican, Vietnamese and Thai. Speaking of a little exotic, check out this simple kebab recipe featuring pineapple and Asian flavors accented by lime.

Pineapple Chicken Kebabs with Cilantro-Lime Slaw  

Yield:

Serves 4 (serving size: 3 kebabs and 3/4 cup slaw)

RECIPE BY COOKING LIGHT

Kebabs are quick and easy (and you don’t need a grill). Enjoy the sweet-tangy glaze complemented by a simple and delicious slaw.

Ingredients:

1/2 cup pineapple juice

2 tablespoons rice vinegar, divided

1 tablespoon hoisin sauce

1 teaspoon Sriracha (hot chili sauce, such as Huy Fong)

1 teaspoon honey

1/2 teaspoon fish sauce

1 garlic clove, crushed

1 1/4 pounds skinless, boneless chicken thighs

1/2 teaspoon kosher salt, divided

3 tablespoons canola mayonnaise

1 tablespoon fresh lime juice

3 cups thinly sliced red cabbage

1/2 cup chopped fresh cilantro

Cooking Instructions:

  1. Combine juice, 1 tablespoon vinegar, hoisin, Sriracha, honey, fish sauce, and garlic in a small saucepan; bring to a boil. Reduce heat, and simmer 6 minutes or until reduced to about 3 tablespoons. Set aside 1 tablespoon juice mixture for serving.
  2. Preheat broiler to high.
  3. Cut chicken into 24 bite-sized pieces; thread 2 pieces onto each of 12 (6-inch) skewers. Place kebabs on a foil-lined baking sheet; brush with half of remaining 2 tablespoons juice mixture. Sprinkle chicken with 1/4 teaspoon salt.
  4. Broil 5 minutes or until chicken begins to brown. Turn chicken over; brush with remaining half of juice mixture. Broil 4 minutes or until done. Drizzle chicken with reserved 1 tablespoon juice mixture.
  5. Combine remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, mayonnaise, and juice in a medium bowl, stirring with a whisk. Add cabbage and cilantro; toss. Serve slaw with kebabs.

 

 

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