Chicken With Pineapple -

Chicken With Pineapple

The pineapple juice in this Indian recipe is used to tenderize the meat, but it also gives the chicken a deliciously tangy sweetness.

Ingredients

225g/8oz can pineapple chunks in juice
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
1 garlic clove, crushed
5ml/1 tsp chilli powder
5ml/1 tsp salt
30ml/2 tbsp natural low-fat yogurt
15ml/1 tbsp chopped fresh coriander
Few drops orange food colouring (optional)
275g/10oz/2 cups chicken breast and thigh meat, skinned and boned
½ red pepper
½ yellow or green pepper
1 large onion
6 cherry tomatoes
15ml/1 tbsp vegetable oil

Details

Serves: 6

Method

1. Drain the canned pineapple into a bowl. Reserve twelve large chunks of pineapple. Squeeze the juice from the remaining chunks into the bowl, then discard the chunks. You should be left with about 120ml/4fl oz/½ cup pineapple juice.

2. In a large bowl, blend together the cumin, ground coriander, garlic, chilli powder, salt, yogurt, fresh coriander and food colouring, if using. Pour in the pineapple juice and mix together.

3. Cut the chicken into cubes, add to the yogurt and spice mixture and leave to marinate for about 1-1½ hours. Cut the peppers and onion into chunks.

4. Arrange the chicken pieces, vegetables and reserved pineapple chunks alternately on 6 skewers.

5. Brush the kebabs with oil and cook on a medium barbecue for about 10 minutes, turning regularly and basting the chicken pieces regularly with the marinade, until cooked through. Serve with salad or plain boiled rice.

Related food category:

• Chicken and Poultry