Chicken kebab with pineapple
SmartPoints® value per serving
1 tbs, finely chopped
Skinless chicken breast
500 g, cut into 3cm chunks
1½ cup(s), cut into chunks (345g)
2 clove(s), crushed
1 x 3 second spray(s)
- Combine lime juice, oil, jalapeño and garlic. Add chicken and season with salt and pepper. Turn to coat chicken. Refrigerate, turning occasionally, for at least 20 minutes or overnight.
- Heat chargrill or barbecue over medium heat. Remove chicken from marinade. Discard marinade. Thread chicken and pineapple alternately onto skewers (see Cook’s tip). Lightly spray kebabs with oil and cook on chargrill or barbecue for 7 minutes, turning occasionally, until chicken is cooked through. Sprinkle with lime zest. Serve.
TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.