Sticky pineapple and chicken kebabs

Recipe from: 20 October 2011

Ingredients 12
Servings 1
Minutes 00:15


Serving Change
  • 6
    chicken breasts - skin and boneless
  • 1
    pineapple - peeled and cut up in chunks
  • For the marinade:
  • 2
    thick soy
  • 2
    lemon juice
  • 3
    olive oil
  • For the basting sauce:
  • 2
    golden syrup or honey
  • 1
    thumb-size piece of ginger - grated
  • 2
    thick soy
  • A little lemon or lime juice
  • A pinch of salt


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 make 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 a light vinaigrette.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.


Read more on: chicken  |  grill

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