Thanks to Greensbury Market for the chicken that inspired this recipe
In a large bowl, stir together the melted butter or olive oil, 1/3 cup orange juice, minced garlic, salt and pepper to taste. Squeeze a few wedges of the fresh lime juice into sauce and stir in 1 teaspoon minced cilantro. Set aside.
Thread chicken, onion, pineapple and whole mini peppers onto the skewers and brush with the cilantro lime butter marinade. Brush the pineapple rings with marinade and set aside.
Lightly oil the cooking grid. Grill the skewers for 8 to 12 minutes (turning so they don’t burn) or until the internal temperature reaches 165°F. Remove from the EGG and grill the pineapple rings.
Plate and top with minced cilantro for garnish. If you like your food a bit spicier, sprinkle with crushed red pepper flakes.