Perfect for an easy dinner, or bbq with friends, these pineapple chicken skewers are a taste of summer! You can easily substitute chicken breasts with chicken thigh fillets or pork fillets if you prefer.
Ingredients
525g jar Rosella Fruit Chutney
2 tablespoons light soy sauce
3 cloves garlic, crushed
2 teaspoons grated ginger
1 teaspoon salt
1½ tablespoons sesame oil
2 tablespoons vegetable oil
1.3kg chicken breast fillets, cut into 4cm cubes
300g fresh pineapple (approx ½ medium pineapple), peeled and cut into large 4cm cubes
1 large red capsicum, cut into 4cm chunks
8 x 24cm long thick bamboo skewers, soaked in water
Lime wedges and coriander to serve
Method
Combine 1 cup fruit chutney, soy, garlic, ginger, salt, sesame oil and oil. Mix well. Spoon half the sauce onto the chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes or as long as time permits. (up to 2 days)
Thread a piece of chicken, followed by pineapple and capsicum onto skewers. Repeat and finish with a third piece of chicken. There should be 3 pieces of chicken and 2 chunks each of red capsicum and pineapple on each skewer
Preheat char-grill plate or BBQ over medium-high heat. Cook skewers, turning occasionally, until the chicken is completely cooked through, about 10-12 minutes. Brush skewers with reserved sauce mixture, cooking for an additional 1-2 minutes
Serve with extra fruit chutney, lime wedges and fresh coriander
Tips & Hints
Substitute chicken breasts with chicken thigh fillets or pork fillets
Soak bamboo skewers in cold water for at least 1 hour before threading to prevent the skewers from burning on the BBQ
