Chicken kebab with pineapple
These kebabs were inspired by the Caribbean flavour combination of chicken, fresh pineapple, chile pepper, and lime. Grilling the pineapple gives it smoky depth and enhances its sweetness which is a nice contrast to the spicy marinade. If you like heat, marinate the chicken overnight and, if you don't, 20 minutes will do the trick. Use metal skewers instead of the wooden variety if you have them on hand. For a side dish, slice a red onion into rings and place on the grill with the kebabs. Cook 3 to 4 minutes per side or until charred; chop and toss with cooked rice.
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.