Tropical Chicken Skewers

2 pounds boneless, skinless chicken breast and/or thighs, cut into 3/4-inch cubes

½ cup Goya Mojo Criollo

½ cup Goya Pineapple Nectar

1 teaspoon Goya Adobo All-Purpose Seasoning

1 (20 ounce) can Goya Pineapple Chunks, drained

½ yellow onion, cut into 1-inch pieces

½ green bell pepper, cut into 1-inch pieces

1 tablespoon Goya Vegetable Oil

In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.

Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.

Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.