Dirty Bird Appetizer

This recipe is my attempt at clinging to the last threads of summer. Barbecue chicken, pineapple, fresh herbs and the tang of lime create a perfect bite. It is inspired by a dish I had in my hometown this summer called "The Dirty Bird." 

Fresh pineapple is a must in this recipe. Word on the street is you can tell a pineapple is ripe if the bottom smells sweet. A sweet smelling bottom is what you want to go for here :) You can cheat by buying one that is already peeled and ready to go. I cut my pineapple into steaks and then cube it.

I've tried using both thighs and breasts and both are yummy. I sliced the breasts horizontally making it easier to put the bites together.
You need a spicy barbecue sauce, any type will do. 
Normally, I use the stems of the cilantro along with the leaves but in this recipe I pick the leaves off and use only them. They stick to the pineapple easily.

Dirty Bird Apps
3-4 chicken breasts sliced horizontally OR 9 chicken thighs
1 pineapple cut into bite sized cubes
1/2 cup of cilantro leaves finely chopped
spicy barbecue sauce
juice of a lime
salt
toothpicks

Heat your barbecue to medium and liberally cover the chicken in spicy barbecue sauce. When the barbecue is ready, grill the chicken on one side, cook for 5-6 minutes then flip and cook on the other. Once flipped, spread more barbecue sauce on the chicken. Cook another 4-5 minutes, until done and remove from the heat. Sprinkle the chicken with salt. When cooled, carefully cut into cubes.

Toss the pineapple in the cilantro and lime juice.

Assemble using toothpicks.