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Cover: Charlie's Chicken

20Jun 12

Chicken and Pineapple Skewers

Chicken and Pineapple SkewersNow that the summer is coming, I’m starting to think more about eating outside. Chicken and pineapple skewers can be cooked on a barbeque or in the kitchen under the grill as in this recipe. Juicy pineapple goes really well with the subtlety of chicken, and peppers are always mouth-watering when grilled or flame roasted. This side dish is great accompanied by a rice dish. Why not try this Indian-style brown rice?

I use tins of pineapple chunks for my chicken and pineapple skewers so that I can add the juice to the marinade, and save on preparation time. For a nice variation to the peppers, and as a further time saver when you need it, thread whole cherry tomatoes onto the skewers instead.

 

Chicken and Pineapple Skewers
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 chicken fillets, skinless, cut into cubes
  • 2 tbsp runny honey
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • Juice and zest of 2 limes
  • 2 x 227g pineapple chunks in their juice
  • 1 yellow onion, sliced
  • 2 green peppers, deseeded and cut into bite size chunks
  • 2 red peppers, deseeded and cut into bite size chunks
  • 3 small pots of natural sweetened yoghurt
  • ⅓ cucumber, chopped into very small cubes
  • Handful of fresh mint, finely chopped
Instructions
  1. Make the marinade for the chicken by mixing the lime, soy sauce, honey and oil together in a shallow bowl.
  2. Add 4 tbsp of the pineapple juice from the can into the mixture and stir well.
  3. Coat the chicken pieces in the marinade in the bowl, cover with clingfilm and put in the fridge for a minimum of half an hour to absorb the flavours. You can even do this the night before to save preparation time on the day.
  4. When you are ready to assemble and cook the skewers, turn the grill onto a medium heat.
  5. Thread the skewers with the chicken, pepper, onion and pineapple chunks. Coat the ingredients with some more marinade and place them under the grill for about 8 to 10 minutes or until the chicken is thoroughly cooked. Turn the skewers occasionally as they grill.
  6. Whilst the kebabs are grilling, make the minty yoghurt dip.
  7. Mix the yoghurt, little cucumber cubes and the mint together in a serving bowl.
  8. Serve and enjoy.
Notes
Requires marinading for a minimum of 30 minutes

 

 

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One comment

  1. I notice that you use soy, but I would have said teriyaki… what´s the difference?

    Reply

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