Barbecue Chicken and Pineapple Skewers
published on 12 June, 2018 at 10:43
800g Chicken Thighs (boneless and skinless)
2 Peppers (any colour)
2 medium or 1 large red onion
2 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Pepper
For the Glaze/Sauce
250ml Tomato Ketchup
75ml Pineapple Juice
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
½ Tsp Black Pepper
1 Tbsp Soy Sauce
Peel and chop your pineapple into chunks.
Deseed and chop your peppers into chunk roughly the same size as you pineapple.
Cut your red onion into the same sized chunks as you pepper and pineapple.
Place your vegetables into a bowl and add half of the oil and half of the salt and pepper and mix together
Thread the vegetables onto bamboo skewers that have been soaked in water.
Cut your chicken into even sized cubes
Pace in a bowl and add the remaining oil, salt and pepper and mix.
Thread onto soaked bamboo skewers.
Mix together tall of the ingredients for the sauce in a pan and heat on the grill for 5 minutes.
Place the pineapple skewer on indirect heat on the grill and cook for 10 minutes rotating every few minutes.
After 10 minutes move the pineapple skewers to direct heat and place the chicken skewers on the indirect heat rotating ever few minutes.
Brush the pineapple skewers with the sauce and cook for 5-7 minutes rotating as you paint on the glaze.
When your pineapple skewers are nicely glazed swap over the pineapple and chicken skewers (direct/indirect heat)
Repeat the glazing process with the chicken until they are cooked through and nicely glazed.
Serve sprinkled with chives and any leftover sauce on the side.
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