<!--:es-->Chef Ingrid Hoffmann Shares Recipes and Tips for American Heart Month<!--:-->

Chef Ingrid Hoffmann Shares Recipes and Tips for American Heart Month

Cardiovascular disease remains the number one cause of death in the United States and one of the top killers among Latinos. February is American Heart Month — an important time to consider how your lifestyle, including the foods you eat and dishes you prepare, can impact your heart health and the heart health of your family.
From portion control to eating more fruits and vegetables to limiting unhealthy fats and cholesterol, there are simple steps to take in the kitchen. Celebrity chef and author Ingrid Hoffmann, known for her healthy twist on tasty recipes has some great tips and recipes we’d be happy to share.
With more cholesterol-blocking plant sterols than other cooking oils, corn oil is a heart-healthy cooking oil. In fact, a new study found corn oil lowered cholesterol more than extra virgin olive oil.

Pineapple-Chicken Skewers with Passion Fruit Glaze

½ cup Mazola® Corn 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 2/3 peeled and cored pineapple, cut into 24 1-inch pieces

Passion Fruit Glaze
½ cup passion fruit nectar
2 tablespoons ketchup
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 ½ tablespoon honey
Kosher salt
Freshly ground black pepper
1 head butter lettuce, leaves separated into cups

To prepare the chicken, combine the corn oil, rosemary, oregano and garlic in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Cover and refrigerate, occasionally turning the chicken, for at least 4 hours or overnight.

To prepare the glaze, process the passion fruit nectar, ketchup, lime juice, soy sauce, and honey until smooth. Season with salt and pepper. Blend until well combined. Pour into a small bowl.

Preheat a ridged stovetop grill pan over high heat. Remove the chicken from the marinade, discarding the marinade. Alternately thread 3 pieces bell pepper, 3 pieces pineapple, and 3 pieces chicken on each skewer. Place on a platter and repeat process with the remaining ingredients and skewers.

Brush the skewers evenly with half of the passion fruit glaze. Add the skewers to the hot grill pan and cook for 4 to 5 minutes. Turn the skewers and brush them with additional glaze. Cook in batches (if necessary) for another 4 to 5 minutes. Serve the skewers on a bed of the lettuce leaves. Brush with additional passion fruit glaze and serve the remaining sauce on the side.