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Cover: Charlie's Chicken

Recipes with onion

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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14Feb 12

Chicken and Pear Burgers

Chicken and Pear BurgersChicken and Pear Burgers are succulent and flavoursome with a hint of sweetness that really works.  In fact, this is a great recipe for the whole family – you can make nice big chunky burgers for the grown-ups and mini ones for the kids; even toddlers seem to love them as a tasty finger food.  If you buy chicken that has not been pre-frozen, you can make these in batches and freeze some for those nights when you’re too tired to cook up a meal from scratch.  They are yummy served with a carrot, chickpea and orange salad or in burger buns with lettuce and mayonnaise.  This recipe gives you a healthy, low-fat, traditional burger alternative.  If you don’t have any pears in the house, or if you fancy a change, use a Granny Smith apple to give the burgers their sweetness.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium sized onion, finely chopped
  • 1 large Conference pear, peeled and grated
  • 2 chicken breasts, minced
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh white breadcrumbs, dried will also work well
  • 1 chicken stock cube
  • Salt
  • Pepper
  • Flour
  • Vegetable oil for frying

Steps:

  1. Heat the oil in a pan and gently fry the onion until soft.
  2. Put the chicken, onion, fresh parsley and breadcrumbs in a mixing bowl, crumble in the stock cube, squeeze the grated pear over the sink to remove excess moisture and add to the mixing bowl.  Stir well.  Note: If you can’t find chicken mince, you will need to whizz the ingredients in a food processor for a few seconds.
  3. Add salt and pepper.
  4. Form the burgers with your hands and coat them in flour on both sides.
  5. Shallow fry in oil for 8-10 minutes or until they are cooked throughout, turning the burgers halfway through cooking.  If you decide to make some mini finger-food burgers for your toddlers, reduce the cooking time to 4-5 minutes, but always ensure that the chicken is thoroughly cooked before serving.

Serve alongside a large mixed salad, or pop the burgers in buns with lettuce and mayonnaise.

Duration: 45 minutes

Recipe for: 6 people

 

 

 

 

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