Ingredients ½ cup STAR extra virgin olive oil 4 3-inch sprigs rosemary 5 3-inch sprigs oregano 4 garlic cloves, crushed and peeled kosher salt freshly ground black pepper 2 pounds boneless, skinless chicken breasts cut into 24 2-inch pieces 1 large red bell pepper, cored, seeded, ribbed, and cut into 24 1-inch pieces 1 medium red onion, cut into 24 1-inch pieces About ? peeled and cored pineapple, cut into 24 1-inch pieces (save the remaining pineapple for another use) 3 tablespoons STAR Cream Balsamic Glaze 3 tablespoons tamarind concentrate ½ toasted coconut for garnish 1 head butter lettuce, leaves separated into cups Prep Time: 20 mins Refrigeration Time: 4 hours Cook Time: 10 mi
