Cooking Time: 15 minutes
Servings: 6
Ingredients:
• 6 chicken breasts – skin and boneless
• 1 pineapple – peeled and cut up in chunks
For the marinade:
• 2 tablespoons thick soy
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
For the basting sauce:
• 2 tablespoons golden syrup or honey
• 1 thumb-size piece of ginger – grated
• 2 teaspoons thick soy
• A little lemon or lime juice
• A pinch of salt
Method:
- Mix together all the ingredients for the basting sauce.
- In the morning, cut the chicken in big chunks and place in a plastic bag together with all the marinade ingredients.
- Make a knot in the bag and keep in the fridge for as long as you can.
- The making of the kebabs, simply alternate pieces of chicken and pineapple onto kebab sticks and you are ready.
- Place on medium coals, in the oven or on a griddle pan. Allow to cook for about 5 minutes, before you start basting.
- Turn the kebabs; keep on basting until they are cooked, golden brown and sticky.
- I served the Kebabs on some sticky rice and a salad made with gooseberries, apple, spring onions and light vinaigrette.
http://www.food24.com/Recipes-and-Menus/Easy-Weekday-Meals/Sticky-pineapple-and-chicken-kebabs-20111020-3