Pinchos con Guava BBQ Sauce

By Criollo Grindz | @criollo_grindz

Puerto Rico feels so far away when you are raised here in the states. My parents are from Caguas, Puerto Rico and moved to the United States before I was born. We went on trips to the island almost every summer and one of my favorite things to do when we went there was eat. It was through these yearly summer trips to PR, that I was finally able to be fully immersed in my culture.

As much as I loved eating, I was still a very picky eater as a child. However, there was one type of Puerto Rican street food I could never pass up, nice and tender pinchos straight from the grill. It was absolute heaven for me, being on the island with my family and fully embracing my Puerto Rican culture. As I look back, stopping and grabbing not one, but multiple pinchos, was so much more than just going out and getting something to eat. It was about sitting down and listening to my Boricua brothers and sisters tell amazing stories about our beautiful Isla del Encanto while we enjoyed the simplest of meals. Fast forward a few decades later, I’m able to prepare these for my own family. It’s just one of many recipes that bring a taste of home no matter where I am in the world and the sazones from Loisa make these that much more incredible. I hope you enjoy making this recipe as much as I did!

¡Buen Provecho!

Pinchos de pollo, chicken skewers

About the Chef 

I was born in North Carolina while my father served as an active-duty soldier. I was mainly raised in Wahiawa, Hawaii where I attended high school and college. My love for cooking began when I worked as a cook at a dining facility. It was there I realized how much I enjoyed cooking and sharing my love for food with others. Now social media has given me the means to reach even more people doing just that. I love that there’s a story behind every recipe and each week I’m blessed to hear so many of them from my amazing followers. 

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1 comment

This is amazing. Please make more recipes! ❤️ Truly inspired and I love this story and recipe.

Maggie May 03, 2022

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