Margaritaville'S Chicken Satay

• 2 cups pineapple rum glaze (see note)
• 16 chicken tenders
• 32 (8-inch) skewers, soaked in water
• 48 (1-inch) cubes fresh pineapple
• 2 tablespoons, plus 4 teaspoons jerk seasoning
• 8 cups salad greens
• 2 tablespoons each, seeded and diced: tomato and cucumber
• 2 tablespoons diced red onion
• 1 1/2 cups habanero mango ranch dressing (see note)
• Julienned green onions
• 8 fried plantain chips

1. 1. Marinate chicken in rum glaze 4 hours. Cut pineapple into 1-inch cubes. Thread 3-4 cubes on a skewer. Thread chicken tender on remaining skewers. Dust skewers with jerk seasoning. Grill 2 minutes on each side.
2. 2. Mix greens, tomatoes, cucumbers, onion and 1 cup of mango dressing. Divide among plates. Arrange skewers on salad. Drizzle tablespoon of dressing and jerk seasoning around edge of plate. Top with green onions and serve with chips.
3. Pineapple rum glaze: Mix 1 cup pineapple juice, 1/4 cup Myers's dark rum, 1/4 cup orange blossom honey, 2 tablespoons minced shallots, 2 tablespoons minced garlic, 2 tablespoons chopped cilantro, 1 teaspoon ground black pepper.
4. Habanero mango ranch dressing: Mix 2 cups ranch dressing, 1 tablespoon mango puree, chopped habanero to taste and 1 cup diced mango.

pineapple rum, chicken, skewers, pineapple, jerk seasoning, salad greens, tomato, red onion, mango, green onions, plantain chips

Taken from www.epicurious.com/recipes/member/views/margaritavilles-chicken-satay-52547511 (may not work)